Parmesan Polenta with Sausage and Mushrooms

Parmesan Polenta with Sausage and Mushrooms
Photo by Randy Mayor

Ingredients

  • 1/3 cup dry white wine
  • 1/3 cup grated Parmesan cheese
  • 1 cup instant polenta (such as Contadina)
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 (8-ounce) packages presliced mushrooms
  • 4 cups water
  • 1/3 cup dry white wine
  • + 15 more ingredients
    • ¾ teaspoon garlic powder
    • 1 cup instant polenta (such as Contadina)
    • ½ teaspoon sugar
    • 1 (14.5-ounce) can diced tomatoes, drained
    • ¼ teaspoon salt
    • 4 cups water
    • 3 (3-ounce) links hot turkey Italian sausage
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • 1 teaspoon olive oil
    • ¼ teaspoon salt
    • 3 (3-ounce) links hot turkey Italian sausage
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • 1 teaspoon olive oil
    • ¾ teaspoon garlic powder
    • ½ teaspoon sugar

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mush...

View full recipe at My Recipes

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