I recently got a new cookbook called How To Cook Everything Fast, by New York Times food writer Mark Bittman. In it was one of the most comforting, delicious, tummy warming recipes we have had in a long time. I just have to share it with you so you can try it too.
Polenta with Sausage and Mushrooms
1/2 cup milk, plus more if needed
4 T. Marisolio Tuscan Herb Olive Oil, plus more if needed
1 pound sweet or hot Italian Sausage
1 cup cornmeal or polenta
1 med red onion
1 1/2 lbs button, cremini or shitaki mushrooms
parsley for garnish
4 ounces Parmesan cheese (1 cup grated)
1) Put 1/2 cup milk, 2 cups water, and a big pinch of salt in a medium saucepan and bring to a boil.
2) Put 2 T. Marisolio Tuscan Herb Olive Oil in a large skillet over medium high heat. Chop the sausage or remove meat from casings and break it up.
3) Add the sausage to the skillet and cook, stirring occasionally until it starts to brown, 3 or 4 minutes.
4) When the liquid comes to a boil, add 1 cup cornmeal in a steady stream, whisking constantly to prevent lumps. Adjust the heat so that it simmers and cook, whisking frequently until the mixture is creamy and the grains are soft, 10 to 15 minutes. If the mixture becomes too thick, whisk in more water or milk.
Peel trim and chop the onion; add it to the skillet. Trim and slice the mushrooms. (If you are using shitakes, discard the stems). Add them to the skillet as you stir the polenta.
5) Sprinkle the mushrooms with salt and pepper and cook, stirring occasionally and adding more Tuscan Herb Olive Oil if the skillet gets too dry. Cook until sausage is nicely browned and the mushrooms are tender, 8 to 12 minutes.
Strip the parsley leaves from several sprigs and chop. Grate one cup of Parmesan cheese.
6) When the polenta is done, stir in the Parmesan, 2 more tablespoons of Marisolio Tuscan Herb Olive Oil, and lots of pepper. Taste and adjust the seasoning and divide among 4 bowls.
7) Top the creamy polenta with the sausage and mushroom mixture, garnish with parsley and serve.