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Polenta

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Ingredients
  Italian sausage 1 Pound, casing removed and sausage crumbled
  Mushrooms 1 Pound, sliced lengthwise
  Olive oil 2 Tablespoon
  Canned tomatoes 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 3 Cup (48 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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute

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