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1
For the polenta (see recipe note below): Bring water, milk and salt to boil.
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2
{Watch it carefully!}
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3
Once it boils, whisk in polenta and cook 25-30 minutes until very thick, stirring frequently.
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4
Remove from heat and stir in 1 tablespoon butter and parmesan cheese.
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5
Grease a 9x9 square baking dish and spread polenta evenly into dish.
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6
Cover with plastic wrap and refrigerate until dinner.
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7
For the hash- Place a large skillet over medium heat and melt butter.
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8
Stir in onions and carrots and saute 5 minutes.
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9
Stir in garlic, mushrooms and sausage and cook another 10 minutes until veggies and sausage have browned.
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10
Stir in seasonings and then de-glaze the pan with chicken broth.
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11
Reduce heat to low and stir in cream.
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12
Keep warm over low heat until ready to serve.
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13
For serving: Preheat a large {preferrably non-stick} skillet to medium high heat.
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14
Melt the remaining 2 tablespoons of butter in pan.
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15
Remove polenta from fridge and cut it into 4 large circles {or cut into squares to have no ugly edges to fry up!}
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16
Place the polenta cutouts in hot pan and fry 2-3 minutes per side or until browned and crispy.
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17
Remove from pan and place polenta circles onto your serving platter.
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18
Top with hash, more parmesan cheese and fresh parsley.
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19
Serve hot.
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20
Recipe notes: Feel free to use quick cooking polenta to make your job quicker.
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21
You can also forgo the refrigeration process and serve the polenta from the pot.
