Polenta with a mushroom, tomato and sausage sauce

Polenta with a mushroom, tomato and sausage sauce

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

One of the classic dishes of the valleys of the Italian Alps is polenta, a maize porridge. Many people don’t like its simplicity, but cooked this way you won’t have any complaints at all. The tomato and sausage ragù (or even tomato and chicken) makes a good combination with fungi.

Ingredients

Quantity Ingredient
1.5 litres water
300g polenta flour
or 1 packet 5-minute commercial polenta
75g butter
55g fontina or taleggio cheese, finely diced
100g parmesan, freshly grated
salt, to taste
pepper, to taste

Sauce

Quantity Ingredient
200g button mushrooms
30g dried ceps, soaked in warm water for 20 minutes
200g luganiga sausage
1 medium onion, finely chopped
6 tablespoons olive oil
1 bay leaf
400g tomato pulp

Method

  1. For the polenta, salt the water then bring it to the boil. Slowly add the polenta flour, stirring with a wooden spoon all the time to avoid lumps. Be careful: when all the flour is in the water it will start to bubble and may burn your skin, so use a long wooden spoon. Stir occasionally for up to 40 minutes until the polenta is cooked. If the 5-minute polenta is used, just follow the packet instructions. When cooked, add the butter, the diced cheese and half the Parmesan, and amalgamate thoroughly.
  2. Meanwhile, for the sauce, clean the fresh mushrooms and slice finely. Drain the dried ceps, reserving the water for another use, and chop. Chop the sausage meat (removed from its skin) into small chunks. Fry the onion in the oil until soft, then add the sausage meat and continue to cook for 10 minutes, stirring from time to time. Add the sliced mushrooms, the soaked ceps and the bay leaf, and cook for a further 5minutes. Add the tomato pulp and cook for 20 minutes. Adjust the seasoning. Serve the sauce with the polenta either on the side or on top in a little well. Sprinkle the remaining Parmesan over before serving.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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