Polenta Tart with Sausage and Mushrooms

I can guide you in preparing a polenta tart with sausage and mushrooms, a rich and flavorful dish that combines the aroma of mushrooms with the tastiness of sausage, all framed by the soft texture of polenta.

Ingredients

• 250 g of instant polenta
• 1 l of water
• Salt to taste
• 400 g of mushrooms (porcini, champignons, or a mix of your choice)
• 300 g of sausage
• 1 clove of garlic
• Chopped fresh parsley to taste
• Extra virgin olive oil to taste
• 100 g of grated cheese (Parmesan or Pecorino)
• Butter to taste for greasing the pan
• Salt and black pepper to taste

Preparation

1. Start by bringing 1 liter of salted water to a boil in a large pot. Slowly pour in the polenta and cook according to the package instructions, stirring constantly until it becomes thick and creamy.
2. In the meantime, clean the mushrooms well with a damp cloth and slice them. In a frying pan, heat a drizzle of oil with a clove of garlic and add the mushrooms. Cook them until they are golden brown and the water has evaporated. Season with salt, pepper, and chopped parsley. Set aside.
3. Remove the sausage casing and crumble it into a non-stick pan without adding fats. Cook until it is well browned and crispy.
4. Grease a round tart pan with a bit of butter and spread an even layer of the hot polenta, creating a base and high edges like a tart.
5. Over the polenta, distribute the crumbled sausage and mushrooms, creating a uniform filling. Sprinkle with grated cheese.
6. Bake the polenta tart in a preheated oven at 200°C for about 20 minutes or until the surface is golden brown and crispy.
7. Remove the polenta tart from the oven and let it cool slightly before serving. You can garnish it with more fresh parsley if you desire a touch of color and freshness.

Did you know?

Polenta is a versatile dish that has its origins in Northern Italy. Historically, it was considered a meal for the poor, but today it is enjoyed in many gourmet variations. The combination with sausage and mushrooms is a classic of the autumn and winter periods, when fresh mushrooms are more readily available.