Smacafam

Name: Smacafam
Ingredients: 4 cups water; 1 cup quick-cook polenta; 4 tablespoons olive oil; 1 medium red onion, thinly sliced; 2 pounds Italian sausage, cut into 1-inch pieces; 1 large portobello mushroom, thinly sliced; 1 tablespoon fresh rosemary, finely chopped; 1 cup red wine; 3 tablespoons sour cream; Salt and pepper

10 ingredients

3 steps

Ingredients

4 cups water
1 cup quick-cook polenta
4 tablespoons olive oil
1 medium red onion, thinly sliced
2 pounds Italian sausage, cut into 1-inch pieces
1 large portobello mushroom, thinly sliced
1 tablespoon fresh rosemary, finely chopped
1 cup red wine
3 tablespoons sour cream
Salt and pepper

Directions

1

Pour water into a 6-quart saucepan and bring to a boil. Pour polenta in thin stream into boiling water and, whisking constantly, cook until thick as porridge. Continue cooking, stirring with a wooden spoon until too thick to stir. Pour polenta out onto a wooden board.
2

In a 12- to 14-inch saute pan, heat oil until smoking and add onion. Cook until just softened, 2 to 3 minutes, and add sausage pieces. Cook until browned on all sides and drain fat from pan. Add portobellos, rosemary, and red wine, and bring to a boil. Simmer 10 minutes covered, or until sausage is cooked.
3

Slice pieces of polenta off board with a knife and place in bowls. Remove sausage mixture from heat, stir in sour cream, season to taste, and pour over polenta. Serve immediately.