Budin De Polenta With Mushroom And Sausage Recipe - Cooking Index
Budin De Polenta With Mushroom And Sausage Recipe - Cooking Index
| 1 lb | Sweet Italian sausage | |
| 1 lb | Chorizo | |
| 1 lb | Morcilla or Argentine blood sausage | |
| Polenta | ||
| 2 cups | Milk | |
| 2 cups | Chicken stock | |
| 1 | Ancho or pasilla | |
| 2 tablespoons | Butter | |
| 1 section | Rosemary | |
| 1 section | Basil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | Instant polenta | |
| 1/2 cup | Shredded Spanish manchego | |
| Assembly | ||
| 1/2 cup | Thinly-sliced shallots | |
| 4 | Garlic cloves - sliced thinly | |
| 1 cup | Stemmed and quartered portobello | |
| = (abt 1 to 2 mushrooms) | ||
| 1 cup | Chanterelle strips | |
| = (abt 7 to 8 mushrooms stemmed and | ||
| Pulled apart with your fingers) | ||
| 1 cup | Stemmed and julienned shiitakes | |
| = (abt 7 to 8 mushrooms) | ||
| 1 cup | Merlot | |
| 1/2 | Currant tomatoes | |
| 1 x | Basil - leaves picked | |
| 1 tablespoon | Butter |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.