Polenta Recipe
Ingredients
| 1 lb. Italian sausage, casing removed and sausage crumbled | ||
| 1 lb. fresh mushrooms, sliced lengthwise | ||
| Olive oil | 2 Tablespoon | |
| Canned tomatoes | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Cold water | 1 Cup (16 tbs) | |
Directions
Cook sausage and mushrooms in hot oil in a large heavy skillet until lightly browned.
Stir in tomatoes, 1 teaspoon salt, and the pepper.
Simmer 20 to 30 minutes.
Meanwhile, bring water and remaining salt to boiling in a saucepan.
Gradually add a mixture of the cornmeal and cold water stirring constantly; continue boiling until mixture thickens.
Cover, lower heat, and cook slowly 10 minutes or longer.
Transfer cornmeal to a warm platter and top with the sauce.
Sprinkle with shredded Parmesan.
Stir in tomatoes, 1 teaspoon salt, and the pepper.
Simmer 20 to 30 minutes.
Meanwhile, bring water and remaining salt to boiling in a saucepan.
Gradually add a mixture of the cornmeal and cold water stirring constantly; continue boiling until mixture thickens.
Cover, lower heat, and cook slowly 10 minutes or longer.
Transfer cornmeal to a warm platter and top with the sauce.
Sprinkle with shredded Parmesan.
Chef
