Sunday, January 10, 2016
Polenta with Mushrooms and Boudain Sausage!
For something different for dinner on a cold winter evening, try creamy cornmeal polenta. A lovely and tasty accompaniment to that or any dinner is sauteed wild mushrooms and homemade sausages. Now, if you don't have wild mushrooms or homemade sausages at your local grocery or in your food cellar, don't panic. Any mushrooms at the grocery store will do and any good sausage can be found in most delis.
You will need olive oil, one onion, yellow cornmeal, chicken stock, parmesan and butter.
2 tbs of olive oil
one whole onion chopped
4 cups of chicken stock
2 cups of yellow cornmeal
1/2 cup of grated Parmesan
4 tbs of butter or 1/2 stick
Heat oven to 350F. On the stove, saute your onion in the olive oil in a deep oven safe pot until browned on all edges; then, add your stock and 5 cups of water. Heat to boiling on high and slowly whisk in the cornmeal. Then cover and bake for 45-50 min.with an occasional stir - about every 10 min. Remove from the oven, add the butter and Parmesan for one last stir, then let it set covered.
*you can saute with the mushrooms, fresh spinach for color and vitamins.
~ Tutti a Tavola!