Polenta with a Mushroom, Tomato and Sausage Sauce

Name: Polenta with a Mushroom, Tomato and Sausage Sauce
Yield: Serves 6
Cuisine: Italian
Ingredients: 100 g Parmesan, freshly grated; 55 g fontina or taleggio cheese, finely diced; 55 g fontina or taleggio cheese, finely diced; 75 g butter; 30 g dried ceps, soaked in warm water for 20 minutes; 200 g button mushrooms; salt and pepper to taste; salt and pepper to taste; 300 g polenta flour, or 1 packet 5-minute commercial polenta; 300 g polenta flour, or 1 packet 5-minute commercial polenta; 1.5 litres water; 6 tbsp olive oil; 1 bay leaf; 200 g luganiga sausage; 1 medium onion, finely chopped; 400 g tomato pulp (fresh or canned)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

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 ragu (or even tomato and chicken) makes a good combination with fungi.

Ingredients

1.5 litres water
300 g polenta flour, or 1 packet

Europe
Italy
Main course
Mediterranean

Method

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 ins