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Recipe from: Little Italy Cookbook by David Ruggerio
1 tablespoon olive oil
1 pound sweet Italian sausage, cut in 2-inch pieces
½ pound cremini mushrooms
1 cup polenta, instant
2 tablespoons butter
3 tablespoons marscarpone cheese
¼ cup parmesan cheese, grated
2 teaspoons salt
pinch black pepper
Heat the olive oil in a large sauté pan and cook the sausage over medium heat. Add the mushrooms and continue to sauté for another 3 to 4 minutes. Mix with the tomato sauce and reserve.
Prepare the polenta as instructed on the package. Immediately after the final stage of cooking, stir in the butter and cheeses, and season with the salt and pepper. Spoon the polenta onto individual plates or a platter, making a well for the sauce. Spoon the Garden tomato Sauce (See recipe) into the well and serve immediately.