Sausage & Mushroom Polenta
This is a great dish for a cool evening. It is warm and comforting and has the best mix of flavours. Plus, this can be put together relatively quickly. You can stir the polenta while the sausage and mushrooms are cooking.
|2 tsp||Cooking oil|
|1||Siwin Ham and Garlic Sausage, sliced 300g Ring|
|1 tbsp||Cooking oil|
|1 cup||Onion, diced|
|1 tsp||Black pepper|
|1/2 cup||White wine|
|3 tbsp||Sage, chopped|
|1 cup||Coarse ground cornmeal|
|1 cup||Grated Parmesan cheese|
|3 tbsp||Chives, chopped|
|2 tbsp||Grated Parmesan cheese|
- In a large pan heat oil on medium heat. Add the Siwin Ham and Garlic sausage. Cook for about 4-6 minutes turning occasionally until it browns. Transfer to a plate lined with paper towels.
- In the same pan, heat the butter and cook the onion on medium low. Add the onions and mushrooms. Cook until softened and all the water has evaporated, about 10-15 minutes, stirring occasionally. Stir in the salt and pepper. Increase the temperature to medium. Add the chicken broth and white wine vinegar and stir until the liquid has evaporated, scraping all the brown bits off the bottom of the pan. Add the cooked sausage and sage and stir together until well combined. Reduce the temperature to low and keep warm.
- To make the polenta, on another burner bring the water, milk and salt to a simmer in a medium pot. Slowly whisk in the cornmeal. Reduce the heat to low and continue to cook the cornmeal while whisking often. Continue to whisk for about 12-15 minutes, until the mixture is thick and creamy.
- Remove from heat and add the butter and cheese. Stir until melted. Transfer the polenta to a large bowl and top with the sausage and mushrooms. Garnish with the chives.