Polenta with Sausage and Mushrooms

John proclaimed this dish a recent favorite from the Accidental Syrup kitchen which was a pleasant surprise. I threw this dish together on a whim having seen a similar recipe online somewhere recently. The earthy richness of mushrooms cooked with wine and herbs gives the dish flavor you'd expect to have come from slow cooking all day... but in reality, its essentially a 30-minute meal. (Don't be mislead by the lengthy post, I was a bit wordy in describing the details.) Mushrooms and Sausage: 3 sweet Italian sausage links, removed from casings * 1 package of cremini (baby bella) mushrooms, sliced 1/2 package of shitake mushrooms, whole if not too large 2 small/medium shallots, thinly sliced 2 garlic cloves, grated or pressed 5 sprigs of fresh thyme 1/2 teaspoon of fresh rosemary, chopped pinch red pepper flakes 1/2 cup of dry red wine (we were drinking a Rioja so I used some of that) 1/2 cup of chicken stock salt and pepper to taste 1-2 tablespoons of butter to finish the sauce *optional In a skillet, I warmed a few teaspoons of olive oil over medium high heat. I added the sausage to the pan and cooked for 4-5 minutes until the sausage was brown on the outside and just cooked through. (Using a wooden spoon to break up the sausage as it browned.) The mushrooms and shallots went it at this point- at first it seems like a ton of mushrooms but they cook down significantly. I cooked the mixture for 6-7 minutes until the mushrooms were tender and golden brown and the shallots were soft I then added the garlic and herbs, cooking for one minute longer before adding the wine. Using the wine to deglaze the pan, I scraped all of the little bits that were sticking to the bottom to incorporate the extra flavor into the sauce. Once the wine had reduced by half, I added the chicken stock and let the sauce simmer for 8-10 minutes over medium low heat while I prepared the polenta and toasted some ciabatta bread to serve on the side (Add more stock a few tablespoons at a time if you feel you need more liquid.) *I used a locally raised Italian style pork sausage that is leaner than the average grocery store variety. If you prefer to lighten it up a bit, you can remove the sausage from the pan once brown and discard some of the rendered fat before sauteing the vegetables. The ticket to a speedy preparation is quick cooking Polenta. I personally stock up on the Delallo's brand at my local Kroger but there are other brands out there. Cooking the polenta the traditional way takes 30 minutes of nearly constant stirring whereas the "quick" variety cooks in just one minute. One package (9.2 oz) is poured slowly into 4.5 cups of boiling, lightly salted water- whisking constantly. (You might turn your heat down to medium as you do this, otherwise is starts to splatter.) Whisk the polenta mixture for another 45 or 60 seconds until the polenta is tender. (Consult the package instructions if using another brand.) I removed the polenta from the heat and added: 1/2 cup whole milk (warmed a bit in the microwave) 3 tablespoons of butter cut into cubes 1/4 cup grated parmesam 1/4 cup grated gruyere cheese (could use all parmesan if you don't have it handy) *I had chicken stock open for the mushrooms and sausage saute so I used a few tablespoons to thin the polenta to the desired creaminess. The polenta resembles the texture of grits but it has a richer "corn" flavor and a creamier texture. (Alternatively, you can pour the warm polenta into a lightly greased baking sheet and refrigerate until set. It can be cut into squares, triangles, or however you like and then grilled, pan fried, etc.) At the very last minute, I finished the mushrooms and sausage with a pat of butter to add some silkiness to the sauce and then served a heap over a bed of polenta. (I recommend serving in a rimmed soup bowl to keep the sauce contained until soaked into the polenta.) A sprinkle of fresh parsley over the top would have been ideal as well. a)

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