Smacafam
Ingredients
- 4 cups water ⓘ
- 1 cup quick-cook polenta
- 4 tablespoons olive oil ⓘ
- 1 medium red onion, thinly sliced ⓘ
- 2 pounds Italian sausage, cut into 1-inch pieces
- 1 large portobello mushroom, thinly sliced ⓘ
- 1 tablespoon fresh rosemary, finely chopped ⓘ
- 1 cup red wine ⓘ
- 3 tablespoons sour cream ⓘ
- Salt and pepper ⓘ
Instructions
- Pour water into a 6-quart saucepan and bring to a boil. Pour polenta in thin stream into boiling water and, whisking constantly, cook until thick as porridge. Continue cooking, stirring with a wooden spoon until too thick to stir. Pour polenta out onto a wooden board.
- In a 12- to 14-inch saute pan, heat oil until smoking and add onion. Cook until just softened, 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.
Nutrition & Diet Analysis (per serving)
399
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).