POLENTA WITH MUSHROOMS AND SAUSAGE SAUCE

Entree - Gluten free - Can be lactose free and vegetarian (READ notes below)

For Polenta:
12 cups water
1 lb. Italian polenta flour
1 1/2 teaspoon Italian sea salt

For the sauce:
1 oz. dried porcini mushrooms
1 onion, cut in thin wedges
2 sausages (I use plain bratwurst), casing removed and crumbled
12 oz strained Italian San Marzano tomatoes
2 tablespoon olive oil
Italian sea salt

2 tablespoon grated parmigiano


Prepare polenta: bring a large pot of water to a boil.

Soak the porcini in warm water for 20 minutes.

When the water boils, add salt and slowly add polenta flour in a thin stream, whisking; reduce heat to medium and cook for 2 minutes whisking frequently; reduce heat to low and cook for 40-45 minutes, stirring occasionally with a wooden spoon.

Remove porcini from the water, squeeze excess water and cut pocini in small pieces; filter water carefully because you'll use it.

In a large saucepan, over medium-high heat, warm up the oil, then add porcini and onion sautee for 3 minutes; now add sausage and sautee for 3 more minutes.

Stir in mushroom water and then the strained tomatoes. Cover with a lid, lower heat to low and let simmer for about 35-40 minutes or until it reaches your desired thickness.

By that time polenta should be ready, too (remember: it will never be overcooked).

Transfer it to a bowl to set, then invert onto a big serving plate, top with sauce and parmigiano.

 


Serve immediately.

This recipe serves 8-12

- If you want a softer polenta, use a little more water; if you want it harder, use a little less water or cook it for a longer time, so that water will evaporate more.
- I mixed a couple tsp of Italian herbs mix to the polenta.
- It's gluten free. Avoid sausage for a vegetarian dish and parmigiano for a lactose free one.