Smacafam
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MOLTO MARIO #MB1D02 | ||
| 4 | cups | Water |
| 1 | cup | Quick cook polenta |
| 4 | tablespoons | Olive oil |
| 1 | medium | Red onion, thinly sliced |
| 2 | pounds | Italian sausage (8 pieces), |
| Cut into 1-inch pieces | ||
| 1 | large | Portobello mushroom, foot |
| Removed, cap thinly sliced | ||
| 1 | tablespoon | Finely chopped rosemary |
| Leaves | ||
| 1 | cup | Red wine |
| 3 | tablespoons | Sour cream |
| Salt and pepper to taste | ||
Directions
Pour water in a 6 quart sauce pan and bring to a boil. Pour polenta in a thin stream into boiling water and, whisking constantly, cook until as thick as porridge. Continue cooking, stirring with a wooden spoon until too thick to stir. Pour polenta out on to a wooden cutting board. In a 12 to 14-inch saute pan, heat oil until smoking and add onion. Cook until just softened, or 2 to 3 minutes, and add sausage pieces. Cook until browned on all sides and drain fat from pan. Add portobellos, rosemary and red wine and bring to a boil.
Simmer 10 minutes covered, or until sausage is cooked. Slice pieces of polenta off board with a knife and place in bowls. Remove sausage mixture from heat, stir in sour cream, season to taste and pour over polenta. Serve immediately.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: