Creamy Polenta with Sausage and Sautéed Mushrooms
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Creamy Polenta with Sausage and Sautéed Mushrooms
Category
Meat and Poultry
Ingredients
- 1 cup cornmeal
- 2 cups milk
- 3 cups water
- 2 tablespoons butter
- salt to taste
- 1 tablespoon Fustini's Gremolata Oil
- ½ pound loose Italian sausage
- 1 shallot
- 2 cups mushrooms
- 1 tablespoon Fustini's Citrus Oregano balsamic
- ¼ cup parsley
- 1 teaspoon Fustini's Pyramid Flake salt
Ingredients
Directions
- Heat water and milk to a boil and add cornmeal while whisking continuously. Keep at a simmer and continue to stir for 10 minutes until cornmeal is completely tender, adding more water as needed. When the polenta is cooked, finish it by adding the butter and salt.
- Heat the Gremolata oil in a sauté, pan and add sausage. Cook until golden brown and cooked through, then remove to a plate. Add in the shallots and sauté, until translucent. Add mushrooms and sauté, until just browned. Deglaze with the Citrus Oregano balsamic and add parsley and Pyramid Flake salt. Spoon equal portions of polenta into 4 bowls and top with the sausage and mushrooms.