Creamy Polenta with Browned Sausage and Mushrooms
Ingredients
- 1 poundItalian sausage (loose or casings removed)
- 12 ouncecremini mushrooms
- 3 clovesgarlic
- 3 cupswhole milk
- 1 cupchicken broth
- ¾ cuppolenta
- 3 tablespoonbutter
- ½ cupparmesan cheese (freshly grated)
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- 3 sprigsfresh thyme (optional, for garnish)
Prep
- 01
Slice 12 ounces cremini mushrooms into quarters or halves.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it into small pieces with a spoon, and cook for 5–7 minutes until browned. Transfer to a plate.
- 02
In the same pot, add the mushroom pieces and a pinch of salt. Sauté for 4–5 minutes until golden and liquid releases. Stir in the minced garlic and cook for 1 minute.
- 03
Pour in the milk and broth, stirring well. Bring to a gentle simmer over medium heat.
- 04
Slowly whisk in the polenta in a steady stream while stirring constantly to avoid lumps. Reduce heat to medium-low.
- 05
Stir frequently (every 1–2 minutes) for 15–20 minutes, until the polenta thickens and pulls away from the sides of the pot. Add the browned sausage back in.
- 06
Stir in butter and grated parmesan until smooth and creamy. Season with salt and pepper to taste.
- 07
Divide among bowls and top with fresh thyme if desired. Serve immediately.
Spice Tips
For a touch of heat, stir in a pinch of red pepper flakes with the garlic. A splash of dry white wine added after browning the sausage deepens the flavor. Fresh sage leaves crisped in a pan make an elegant finish.
Make-ahead: brown the sausage and sauté the mushrooms up to 2 hours ahead; store in the fridge and reheat gently before continuing. Polenta is best served right away.