Polenta Con Funghi Recipe
Ingredients
| Chicken stock | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cornmeal | 1 Cup (16 tbs) | |
| Oil | 2 Ounce | |
| Sausage | 1 Pound | |
| Mushrooms | 1 Pound, sliced | |
| Tomatoes, peeled and chopped 3 | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Parmesan cheese | 5 Ounce, grated | |
Directions
Bring half the stock to a boil with the salt.
Mix the cornmeal with the rest of the stock until it is absorbed, then slowly add this mixture to the boiling stock, whisking constantly.
Simmer on the lowest heat for 20-30 minutes, stirring often.
When it is done, it will form a crust on top and peel away from the pan.
Prepare sauce by removing the sausage from the casing, and cooking with the mushrooms in oil for 5 minutes.
Add tomato, salt and pepper, and simmer for 20 minutes.
Put polenta on heated platter, pour sauce over and top with grated cheese.
Serve immediately.
Mix the cornmeal with the rest of the stock until it is absorbed, then slowly add this mixture to the boiling stock, whisking constantly.
Simmer on the lowest heat for 20-30 minutes, stirring often.
When it is done, it will form a crust on top and peel away from the pan.
Prepare sauce by removing the sausage from the casing, and cooking with the mushrooms in oil for 5 minutes.
Add tomato, salt and pepper, and simmer for 20 minutes.
Put polenta on heated platter, pour sauce over and top with grated cheese.
Serve immediately.
Chef
