Budin De Polenta With Mushroom And Sausage Recipe

Name: Budin De Polenta With Mushroom And Sausage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet Italian sausage; 1 lb chorizo; 1 lb morcilla or possibly Argentine blood sausage; 2 c. lowfat milk; 2 c. chicken stock; 1 x ancho or possibly pasilla; 2 Tbsp. butter; 1 sprg rosemary; 1 sprg basil Salt to taste Freshly-grnd black pepper to taste; 2 c. instant polenta; 1/2 c. shredded Spanish manchego; 1/2 c. thinly-sliced shallots; 4 x garlic cloves sliced thinly; 1 c. stemmed and quartered portobello (abt 1 to 2 mushrooms); 1 c. chanterelle strips (abt 7 to 8 mushrooms stemmed and pulled apart with your fingers); 1 c. stemmed and julienned shiitakes (abt 7 to 8 mushrooms); 1 c. Merlot; 1/2 pt currant tomatoes; 1 bn basil leaves picked; 1 Tbsp. butter

Servings: persons

1 lb sweet Italian sausage
1 lb chorizo
1 lb morcilla or possibly Argentine blood sausage
2 c. lowfat milk
2 c. chicken stock
1 x ancho or possibly pasilla
2 Tbsp. butter
1 sprg rosemary
1 sprg basil Salt to taste Freshly-grnd black pepper to taste
2 c. instant polenta
1/2 c. shredded Spanish manchego
1/2 c. thinly-sliced shallots
4 x garlic cloves sliced thinly
1 c. stemmed and quartered portobello (abt 1 to 2 mushrooms)
1 c. chanterelle strips (abt 7 to 8 mushrooms stemmed and pulled apart with your fingers)
1 c. stemmed and julienned shiitakes (abt 7 to 8 mushrooms)
1 c. Merlot
1/2 pt currant tomatoes
1 bn basil leaves picked
1 Tbsp. butter

1
Preheat oven to 350 degrees.
2
In a large saute/fry pan, saute/fry sausages, and place in the oven at 350 degrees for about 7 to 8 min.
3
Lower oven temperature to 250 degrees.
4
Meanwhile, start the polenta.
5
Combine lowfat milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan.
6
Bring to a boil and remove herbs.
7
Slowly pour in polenta whisking constantly till thick.
8
Remove immediately and add in the cheese, stirring till incorporated.
9
Pour into a lightly buttered bowl.
10
Place in 250 degree oven till ready to serve.
11
Remove sausage from the pan and drain the fat.
12
To the same pan, add in shallots, garlic, and mushrooms.
13
Cook till soft.
14
Add in wine and tomatoes and place sausages back into the pan.
15
Reduce down 3/4 of the way; finish with picked basil and butter.
16
Remove polenta from oven, invert onto a large platter.
17
Place sausage mix around the polenta.
18
This recipe yields 4 to 6 servings.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb sweet Italian sausage, 1 lb chorizo, 1 lb morcilla or possibly Argentine blood sausage, 2 c. lowfat milk, and more.

Yes, Budin De Polenta With Mushroom And Sausage Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!