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Baked Polenta with Sausage and Mushrooms

17/11/2023

Baked polenta with sausage and mushrooms is a hearty and flavorful dish, perfect for colder days. Here is the recipe to prepare this Italian comfort food.

Ingredients

  • 250 g of instant polenta
  • 1 L of water (or follow the instructions on the polenta package)
  • Salt, to taste
  • 250 g of mushrooms (champignons or porcini)
  • 2 sausages
  • 1 clove of garlic
  • 150 g of grated cheese (pecorino, parmesan, or a mix of the two)
  • Extra virgin olive oil, as needed
  • 1 mozzarella (optional)
  • Black pepper, to taste
  • Aromatic herbs like thyme or parsley, as needed (optional)

Preparation

  1. Start by preparing the polenta according to the package instructions. Bring salted water to a boil, gradually pour in the polenta, and cook stirring constantly to avoid lumps until it is thick and cooked.

  2. In the meantime, clean the mushrooms and slice them. Remove the sausage casings and crumble the meat. In a frying pan, sauté a clove of garlic with a drizzle of extra virgin olive oil, then add the mushrooms and let them cook for a few minutes.

  3. Remove the garlic and add the crumbled sausage, sautéing everything until the sausage is well cooked. If you like, you can add a pinch of black pepper or aromatic herbs to taste.

  4. Once the polenta is ready, pour a layer into a lightly oiled baking dish, then spread the mushroom and sausage mixture on top.

  5. Add another layer of polenta and sprinkle the surface with the grated cheese. If you like, you can also add slices of mozzarella between the layers for an even meltier effect.

  6. Place in a preheated oven at 200 °C and let gratinate until the surface is golden and crispy, for about 15-20 minutes.

Curiosity

Each region of Italy has its own version of polenta. Baked polenta with sausage and mushrooms is a rich variation that combines the rustic and autumnal flavors of the culinary tradition of northern Italy, where polenta is a staple dish. Note that in some localities, this preparation might be enriched with other local cheeses or a touch of red wine during the cooking phase of the mushrooms and sausage to intensify the flavor.