Creamy Polenta with Sausage and Mushrooms — South Mill Mushroom Sales | Fresh Mushrooms, Produce, and More!

This Creamy Polenta with Sausage and Mushrooms is the perfect dish for any time of day!


  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet and hot Italian sausages
  • 12 ounces Portobello mushroom caps (trimmed and cut into 1/2-inch slices)
  • 1 red onion (finely chopped)
  • 1 cup dry red wine
  • 1 cup Tomato Sauce
  • kosher salt and freshly ground black pepper (to taste)


  • 1 tablespoon salt
  • 1 cup quick-cooking polenta
  • 4 tablespoons unsalted butter
  • 6 ounces stracchino cheese
  • 1/4 cup Parmigiano-Reggiano (grated, plus more)
  • 1 tablespoon extra-virgin olive oil (to serve)
  • kosher salt and freshly ground black pepper (to taste)


1. For the Sausages and Mushroom Ragu: in a large sauté pan, heat the olive oil over medium-high heat. Add the sausages and let brown on both sides, about 8 minutes. Remove browned sausages to a plate and set aside.

2. Add the mushrooms and cook until they have given off most of their water and are well browned, about 8 to 10 minutes. Add the onions, season with salt and pepper and cook until light golden brown, about 5 minutes. Add the sausages back to the pan with the wine, tomato sauce, and salt and pepper to taste. Bring to a simmer, reduce heat to medium and cook until the sauce has thickened, about 5 to 10 more minutes.

3. For the Creamy Polenta: meanwhile, place 5 cups water and 1 tablespoon of salt in a medium saucepan and bring to a boil. Add the polenta in a thin stream into the pot, whisking constantly, until all polenta has incorporated and the mixture begins to thicken. Remove from heat. Add more hot water to the polenta to thin to desired consistency, similar to a fondue. Add the butter, stracchino cheese and Parmigiano-Reggiano, and stir to combine.

4. Pour the creamy polenta onto a large platter. Cut the sausage links in half. Spoon the sausages and mushrooms onto the center of the polenta. Drizzle with a tablespoon of extra-virgin olive oil and top with some more freshly grated Parmigiano-Reggiano.

Helpful Tips:
– For a vegetarian dish, remove the sausage and add more mushrooms. Try a variety of mushrooms if you’d like!
– Substitute the stracchino cheese with cream cheese or mascarpone!

Full Recipe Available: ABC.

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