Budin De Polenta With Mushroom And Sausage

Recipe Ingredients

1 lb	454g / 16oz	Sweet Italian sausage
1 lb	454g / 16oz	Chorizo
1 lb	454g / 16oz	Morcilla or Argentine blood sausage
		Polenta
2 cups	474ml	Milk
2 cups	474ml	Chicken stock
1		Ancho or pasilla
2 tablespoons	30ml	Butter
1 section		Rosemary
1 section		Basil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Instant polenta
1/2 cup	118ml	Shredded Spanish manchego
		Assembly
1/2 cup	118ml	Thinly-sliced shallots
4		Garlic cloves - sliced thinly
1 cup	237ml	Stemmed and quartered portobello
		= (abt 1 to 2 mushrooms)
1 cup	237ml	Chanterelle strips
		= (abt 7 to 8 mushrooms stemmed and
		Pulled apart with your fingers)
1 cup	237ml	Stemmed and julienned shiitakes
		= (abt 7 to 8 mushrooms)
1 cup	237ml	Merlot
1/2		Currant tomatoes
1		Basil - leaves picked
1 tablespoon	15ml	Butter

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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