Best Budin De Polenta With Mushroom And Sausage Recipes

ONE-SKILLET SAUSAGE AND POLENTA PARMESAN

Steps:

• Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.
• Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
• Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.