Polenta with Sausage & Mushrooms
Rated 3.7 stars by 17 users
Creamy stovetop polenta is the perfect foundation for our hearty sausage and mushroom sauce. Serve up bowlfuls of this rustic, easy staple from Northern Italy anytime you need a hearty quick and easy dinner in under half an hour.
Rao's Homemade
Ingredients
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4 tbsp Salted Butter
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4 cups Whole Milk
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1 3/4 cups Cornmeal
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1/4 cup Olive Oil
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1 Garlic Clove
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1 jar Rao’s Homemade® Italian Sausage & Mushroom Sauce
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1 cup Fontina Cheese
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1/4 cup Fresh Italian Parsley
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1 tbsp Crushed Red Pepper, for garnish
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Salt & Pepper, to taste
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1 cup Asiago
Directions
Heat jar of Rao’s Homemade® Italian Sausage & Mushroom Sauce in a stock pot over low heat, simmer for 10 minutes.
While the sauce is heating, place a large stock pot over a high heat, add butter and milk. Stir occasionally until butter has melted. Upon reaching a boil, reduce heat to medium. Slowly add cornmeal while continuously whisking. Continue whisking the polenta, about 10 minutes, until it forms a velvety rich consistency. Remove from heat.
Top polenta with Rao’s Homemade® Italian Sausage & Mushroom Sauce, garnish with a generous pinch of Fontina cheese. Dust with chopped parsley and crushed red pepper.