Smacafam

1. 1

   Pour water into a 6-quart saucepan and bring to a boil. Pour polenta in thin stream into boiling water and, whisking constantly, cook until thick as porridge. Continue cooking, stirring with a wooden spoon until too thick to stir. Pour polenta out onto a wooden board.

2. 2

   In a 12- to 14-inch saute pan, heat oil until smoking and add onion. Cook until just softened, 2 to 3 minutes, and add sausage pieces. Cook until browned on all sides and drain fat from pan. Add portobellos, rosemary, and red wine, and bring to a boil. Simmer 10 minutes covered, or until sausage is cooked.

3. 3

   Slice pieces of polenta off board with a knife and place in bowls. Remove sausage mixture from heat, stir in sour cream, season to taste, and pour over polenta. Serve immediately.

No additional tips available.