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Categories:
sausage chorizo morcilla milk chicken stock butter rosemary basil salt instant polenta shredded Spanish manchego shallots garlic portobello chanterelle strips mushrooms merlot currant tomatoes basil butter
Viewed: 37 - Published at: 7 years agoIngredients
- 1 pound sweet Italian sausage
- 1 pound chorizo
- 1 pound morcilla or Argentine blood sausage
- 2 cups milk
- 2 cups chicken stock
- 1 ancho or pasilla
- 2 tablespoons butter
- 1 sprig rosemary
- 1 sprig basil
- Salt and pepper
- 2 cups instant polenta
- 1/2 cup shredded Spanish manchego
- 1/2 cup thinly sliced shallots
- 4 garlic cloves, sliced thinly
- 1 cup stemmed and quartered portobello (about 1 to 2 mushrooms)
- 1 cup chanterelle strips (about 7 to 8 mushrooms) (stemmed and pulled apart with your fingers)
- 1 cup stemmed and julienned shiitakes (about 7 to 8 mushrooms)
- 1 cup Merlot
- 1/2 pint currant tomatoes
- 1 bunch basil, leaves picked
- 1 tablespoon butter
Method
- Preheat oven to 350 degrees F.
- In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes.
- Lower oven temperature to 250 degrees F.
- Meanwhile, start the polenta.
- Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan.
- Bring to a boil and remove herbs.
- Slowly pour in polenta whisking constantly until thick.
- Remove immediately and add the cheese, stirring until incorporated.
- Pour into a lightly buttered bowl.
- Place in 250 degree F oven until ready to serve.
- Remove sausage from the pan and drain the fat.
- To the same pan, add shallots, garlic, and mushrooms.
- Cook until soft.
- Add wine and tomatoes and place sausages back into the pan.
- Reduce down 3/4 of the way; finish with picked basil and butter.
- Remove polenta from oven, invert onto a large platter.
- Place sausage mixture around the polenta.
