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- Polenta with Mushrooms
- (Polenta con Ragł di Funghi)
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Ingredients:
1 lb maize flour (cornmeal) or quick polenta
1 and 1/2 lbs mixed mushrooms (can use deep frozen)
1/2 lb sausage meat
5 ounces spring peas
3 and 1/2 ounces grated Parmigiano cheese
1 ounce butter
3 finely chopped shallots
2 garlic cloves
3 tbsp chopped parsley
1/3 cup white wine
3/4 cup chicken stock or cubes
Salt
2 tsp maizena
3 tbsp water
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- Directions:
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- Cook the polenta and when it is ready fold in the
Parmigiano cheese.
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- Melt the butter in a large non stick frying pan, add
the shallots and brown.
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- Break up the sausage, add to the shallots and
cook at high temperature.
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- If you are not using deep frozen mushrooms, clean them
well, wash and dry them and chop them up.
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- Put them in the frying pan
with the garlic and the parsley.
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- Cook for 5 minutes, pour in the wine
and let it evaporate.
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- Blanch the peas and add them to the sauce.
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- Pour in the hot stock and cook for 15 minutes, salt
and add the maizena that you will have dissolved in three tbsp of water.
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- Thicken by raising the temperature.
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- Put the polenta on a large wooden board and pour the mushroom sauce on top. Serves 6.
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