Fustini's Oils and Vinegars
Creamy Polenta with Sausage and Sautéed Mushrooms

Add To Favorites

Creamy Polenta with Sausage and Sautéed Mushrooms

Reviews

This recipe does not have any reviews yet   be the first to write one

Creamy Polenta with Sausage and Sautéed Mushrooms



Servings4 Gluten Free

Ingredients


Directions

Step 1. 

Heat water and milk to a boil and add cornmeal while whisking continuously. Keep at a simmer and continue to stir for 10 minutes until cornmeal is completely tender, adding more water as needed. When the polenta is cooked, finish it by adding the butter and salt.


Step 2. 

Heat the Gremolata oil in a sauté pan and add sausage. Cook until golden brown and cooked through, then remove to a plate.  Add in the shallots and sauté until translucent. Add mushrooms and sauté until just browned. Deglaze with the Citrus Oregano balsamic and add parsley and Pyramid Flake salt. 

Spoon equal portions of polenta into 4 bowls and top with the sausage and mushrooms.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More