INGREDIENTS
- Components:
- – Oil 1 splash.
- – Grilled sausage 600 g.
- – Mushrooms or portobellos 300 g.
- – Pine mushrooms 100 g.
- – Onions, very chopped 1 unit.
- – Crimson bell pepper, very chopped ½ unit.
- – Carrot, grated 1 small.
- – Celery, very chopped 1 department.
- – Garlic 4 cloves.
- – Crimson wine 1 cup.
- – Crushed tomatoes ½ bottle.
- – Salt, black pepper.
- – Pepper.
- – Oregano.
- – Laurel 1 leaf.
- – Floor chili.
- – Crushed tomato 1 L.
- – Scorching vegetable c/n.
- For the polenta:
- – Polenta 500 g.
- – Scorching 1 ½ L.
- – Milk 1 L.
- – Cream cheese 300 g.
- – Butter 200 g.
- – Salt and floor pepper. .
POLENTA WITH GRILLED SAUSAGE AND MUSHROOM STEW
Process:
1.Seal the meats with just a little oil in a saucepan.
2.Hydrate the mushrooms in scorching water for about half-hour, take away and put aside.
3.Put the beforehand lower onions, bell peppers, carrots, celery within the saucepan and, after cooking for some time, the chopped garlic.
4.Add the mushrooms, purple wine, diced tomato and crushed tomato, lastly just a little broth and herbs, let it prepare dinner.
5.For the polenta: Boil the milk and pour the polenta right into a rain bathe, stirring on a regular basis so it does not stick. Add the cream and as soon as cooked add half of the cheese till it’s built-in.
6.Serve on the board, add the opposite half of the cheese, make a gap within the heart, pour the stew there, and it is able to get pleasure from!.
