Polenta and Sausage "Hunger Killer": Smacafam

1. 1

   Bring the water to a boil in a 6-quart saucepan.

2. 2

   Pour the polenta in a thin stream into the boiling water and, whisking constantly, cook until it is as thick as porridge.

3. 3

   Continue cooking, stirring with a wooden spoon until it is too thick to stir.

4. 4

   Pour the polenta out onto a wooden cutting board.

5. 5

   In a 12 to 14-inch saute pan, heat the oil until it is smoking and add the onion.

6. 6

   Cook until just softened, or 2 to 3 minutes, and add the sausage pieces.

7. 7

   Cook until browned on all sides and drain the fat from the pan.

8. 8

   Add the portobellos, rosemary and red wine and bring to a boil.

9. 9

   Simmer 10 minutes covered, or until sausage is cooked.

10. 10

    Slice pieces of polenta off the board with a knife and place in each of four warmed pasta bowls.

11. 11

    Remove the sausage mixture from the heat, season, to taste, and pour over polenta.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.