Ingredients
- 375gr instant polenta
- 30gr dried mushrooms
- 330gr cherry tomatoes sauce
- 300gr luganega sausage
- 2 garlic cloves
- 1,5lt vegetable stock
- Extra virgin olive oil
- Parsley
- Rosemary
- Salt and pepper
Preparation of the recipe
1
Soak the mushrooms for 10 minutes.
2
Chop the garlic and brown in a pan with a drizzle of olive oil.
3
Drain the mushrooms and add to the pan. Cook for 5 minutes and regulate salt and pepper.
Add some fresh parsley and cook for 3 more minutes. Put them aside.
4
Cut the sausage.
Brown the sausage in a pan with olive oil, garlic and rosemary.
5
Cook for 10 minutes and then, put aside.
6
In a pan, warm up the cherry tomato sauce. Add the sausage and half of the mushrooms and cook for 10 minutes. Regulate salt and pepper if necessary.
7
Bring to boil the vegetable stock and pour in the instant polenta while stirring. Lower the heat and keep on stirring for 2-3 minutes until you have the desired texture.
8
Serve your polenta with a generous spoon of the sausage and mushrooms sauce. Add some extra mushrooms and a sprig of rosemary.
