Recipe - Smacafam

4 cup Water
1 cup Quick cook polenta
4 tablespoon Olive oil
1 md Red onion, thinly cut or sliced up
2 pound Italian sausage (8 pieces),
cut, in 1" pieces
1 lg Portobello mushroom, foot
removed, cap thinly cut or sliced up
1 tablespoon Rosemary leaves, finely
chopped
1 cup Red wine
3 tablespoon Sour cream
Salt and pepper to taste

Pour water in a 6 quart sauce pan and bring to a boil. Pour polenta in a
thin stream into boiling water and, whisking constantly, cook until as
thick as porridge. Continue cooking, stirring with a wooden spoon until too
thick to stir. Pour polenta out on to a wooden cutting board. In a 12 to
14inch saute pan, heat oil until smoking and add onion. Cook until just
softened, or 2 to 3 minutes, and add sausage pieces. Cook until browned on
all sides and drain fat from pan. Add portobellos, rosemary and red wine
and bring to a boil. Simmer 10 minutes covered, or until sausage is cooked.
Slice pieces of polenta off board with a knife and place in bowls. Remove
sausage mixture from heat, stir in sour cream, season to taste and pour
over polenta. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #582 by Sue
suechef@sover.net on Apr 20, 1997