Sausages with polenta and mashrooms
Ingredients for 4 servings: fresh mushrooms 400 g, 4 sausages, 1 onion, white wine 15 cl, salt to taste, pepper as needed, 1 clove of garlic, parsley as needed.
For the polenta: water 600 g, corn flour 300 g, extra virgin olive oil 1 spoon, salt to taste (1/2 Teelöffel).
Clean the mushrooms and cut them into small pieces. Chop the onion.
Put some oil and crushed garlic in a pan with high edges and let it brown.
Remove the garlic and add the onion, salt and pepper and stir-fry for a few minutes.
Add the salsiccia without skin, crumble it and fry for a few minutes on medium heat.
Add mushrooms, salt and pepper and stir for another 5 minutes.
Deglaze with the wine and finish cooking with a lid.
Sprinkle with parsley at the end of the cooking.
For the polenta: boil the salted water with a tablespoon of olive oil. Pour the flour into the water, mix with a whisk and cook for about 1 hour, stirring continuosly (if you use instant polenta, follow the instructions for preparation).
When the polenta is ready, divide it into the plates, make a hole in the middle where the salsiccia and mushrooms are placed. You can sprinkle with grated Parmesan cheese.