Polenta with sausage and tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | pounds | Sweet Italian sausage, cut |
| Into 2-inch pieces | ||
| ½ | pounds | Cremini mushrooms |
| 1 | Recipe Garden Tomato Sauce | |
| (recipe follows) | ||
| 1 | cup | Instant polenta |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Mascarpone cheese |
| ¼ | cup | Grated Parmesan cheese |
| 2 | teaspoons | Salt |
| pinch | Pepper | |
Directions
Heat the olive oil in a large saute pan and cook the sausage over medium heat. Add the mushrooms and continue to saute for another 3 to 4 minutes. Mix with the tomato sauce and reserve.
Prepare the polenta as instructed on the package. Immediately after the final stage of cooking, stir in the butter and cheeses, and season with the salt and pepper. Spoon the polenta onto individual plates or a platter, making a well for the sauce. Spoon the sauce into the well and serve immediately.
Yield: 4 to 6 servings as a main course or first course CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9449 (courtesy David Ruggerio, "Little Italy Cookbook")