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Polenta, sausage and mushrooms

Difficulty:
45 minutes
4 persons
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.