Polenta Salsiccia e Funghi - Chef Stefano Barbato

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Prepare the polenta by bringing 2 liters of water to a boil in a pot.

Add 1 tablespoon of coarse salt to the boiling water.

Gradually whisk in 500 grams of cornmeal, stirring continuously to avoid lumps.

Cook the polenta for about 30-40 minutes, stirring frequently until thickened.

In a separate pan, heat some extra virgin olive oil and sauté 1 clove of garlic and 1 bay leaf until fragrant.

Add the 5 sausages and cook until browned.

Incorporate the 200 grams of mushrooms and cook until tender.

Add 2 ripe tomatoes, chopped, and ½ glass of white wine, cooking until the alcohol evaporates.

Season with salt, pepper, and chili peppers to taste.

Serve the sausage and mushroom mixture over the polenta, garnished with parsley.

Cooking Techniques

Spice Level:

Dietary

Allergens