Polenta con Salsiccia e Funghi (Polenta with Sausage and Mushrooms)

• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 350 g Italian pork sausage
• 300 g Mushrooms
• 150 ml White wine, dry
• 900 ml Chicken stock, hot
• 180 g Polenta
• 40 g Unsalted butter
• 60 g Parmesan
• 2 tbsp Fresh parsley

1. Finely chop the onion, slice the mushrooms, and finely chop the garlic. Grate the parmesan and finely chop the parsley. Keep the chicken stock hot in a saucepan over a low heat.
2. Heat the olive oil in a large frying pan over a medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it up, until well browned. Transfer the sausage to a bowl, leaving the fat in the pan.
3. Add the onion to the pan and cook for 4 to 5 minutes until softened. Add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are browned. Stir in the garlic and cook for 30 seconds until fragrant.
4. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Stir the sausage back in and add 150 ml of the hot chicken stock to make a light pan sauce. Simmer for 2 minutes, then take off the heat while you finish the polenta.
5. Bring the remaining chicken stock to a gentle simmer. Whisk in the polenta in a steady stream, then reduce the heat to low and cook for 10 to 12 minutes, stirring often, until thick and smooth. Stir in the butter and most of the parmesan, reserving a little to finish.
6. Warm the sausage and mushroom mixture over a low heat for 1 to 2 minutes if needed. Spoon the polenta into bowls and top with the sausage, mushrooms, and pan sauce. Finish with the reserved parmesan and the parsley.

Made this recipe? Rate it — a comment is optional.