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Budin De Polenta With Mushroom And Sausage

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozSweet Italian sausage
1 lb 454g / 16ozChorizo
1 lb 454g / 16ozMorcilla or Argentine blood sausage
  Polenta
2 cups 474mlMilk
2 cups 474mlChicken stock
1   Ancho or pasilla
2 tablespoons 30mlButter
1 section  Rosemary
1 section  Basil
  Salt - to taste
  Freshly-ground black pepper - to taste
2 cups 474mlInstant polenta
1/2 cup 118mlShredded Spanish manchego
  Assembly
1/2 cup 118mlThinly-sliced shallots
4   Garlic cloves - sliced thinly
1 cup 237mlStemmed and quartered portobello
  = (abt 1 to 2 mushrooms)
1 cup 237mlChanterelle strips
  = (abt 7 to 8 mushrooms stemmed and
  Pulled apart with your fingers)
1 cup 237mlStemmed and julienned shiitakes
  = (abt 7 to 8 mushrooms)
1 cup 237mlMerlot
1/2   Currant tomatoes
1   Basil - leaves picked
1 tablespoon 15mlButter

Recipe Instructions

Preheat oven to 350 degrees.

In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees.

Meanwhile, start the polenta. Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree oven until ready to serve.

Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1C29) - from the TV FOOD NETWORK

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