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- Polenta con Ragł di Funghi
- (Cornmeal with Mushrooms)
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Ingredients:
1 lb maize flour (cornmeal) or quick polenta
1.5 lbs mixed mushrooms (can use deep frozen)
1/2 lb sausage meat
5 ounces spring peas
3.5 ounces grated Parmesan 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
Parmesan 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. Put them in the frying pan
with the garlic and the parsley. Cook for 5 minutes, pour in the wine
and let it evaporate. 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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