Hearty Italian Comfort: Sausage and Mushroom Polenta with Red Wine Tomato Sauce
Hello cooking enthusiasts!
Today, I’m excited to share a dish that’s close to my heart and kitchen—the scrumptious Sausage and Mushroom Polenta with Red Wine Tomato Sauce. This comforting, hearty meal combines the rich flavors of Italian sausage, earthy mushrooms, and a robust red wine tomato sauce over a creamy bed of Parmesan-infused polenta. With autumn upon us, this dish is perfect for a cozy dinner at home.
My wife and I recently took a little weekend getaway to Italy—well, not literally, but through our taste buds! We decided to recreate some of those rustic Italian flavors we adore so much. There’s something incredibly satisfying about the warmth and depth of Italian cuisine, especially when the chill of UK weather starts to set in.
### Why I Love This Dish
Polenta, a dish made from cornmeal, is an Italian staple that always brings comfort. It’s versatile, relatively simple to prepare, and offers a creamy texture that pairs wonderfully with hearty sauces. The addition of Parmesan cheese gives it a delightful, savory flavor. As for the sausage, we love how it adds a rich, meaty element, while the mushrooms contribute an earthy depth.
### Preparing the Dish
Here’s how you can bring a piece of Italy to your kitchen:
Ingredients:
- 400g Italian sausage (casings removed)
- 250g mushrooms (sliced)
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 400g canned tomatoes (chopped)
- 200ml red wine
- 500ml chicken stock
- 150g polenta (cornmeal)
- 50g grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh basil (chopped)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish)
Method:
For the Tomato Sauce:
1. Heat 1 tablespoon of olive oil in a large pan over medium heat.
2. Add the finely chopped onion and cook for 5 minutes until softened.
3. Add the minced garlic and cook for another 1 minute.
4. Stir in the tomato paste and cook for 2 minutes.
5. Pour in the red wine and bring to a simmer, cooking for 5 minutes to reduce slightly.
6. Add in the canned tomatoes, dried oregano, chopped basil, and season with salt and pepper.
7. Reduce the heat to low and let the sauce simmer for 20–25 minutes, stirring occasionally.
For the Sausage and Mushrooms:
8. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
9. Add the Italian sausage (casings removed) and cook for 5–7 minutes, breaking it up with a spoon, until browned.
10. Add the sliced mushrooms to the pan and cook for an additional 5–7 minutes until softened and browned.
11. Combine the sausage and mushrooms with the tomato sauce. Keep warm on low heat while preparing the polenta.
For the Polenta:
12. In a large saucepan, bring the chicken stock to a boil.
13. Slowly pour in the polenta while whisking continuously to prevent lumps.
14. Reduce the heat to low and continue to stir for 20–25 minutes until the polenta is thick and creamy.
15. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
To Serve:
16. Spoon the creamy polenta onto plates.
17. Top with the sausage and mushroom tomato sauce.
18. Garnish with fresh basil leaves.
19. Serve immediately and enjoy!
### Final Thoughts
The beauty of this dish is in its simplicity and the way it marries different flavors and textures. It’s a feel-good meal that’s sure to impress your family or dinner guests. Whether you’re enjoying a quiet evening in or sharing a meal with loved ones, this Sausage and Mushroom Polenta will fill your home with the warmth and aroma of a true Italian kitchen.
Happy cooking and buon appetito!
Cheers,
Al
Ingredients
– 400g Italian sausage (casings removed)
– 250g mushrooms (sliced)
– 1 medium onion (finely chopped)
– 2 garlic cloves (minced)
– 400g canned tomatoes (chopped)
– 200ml red wine
– 500ml chicken stock
– 150g polenta (cornmeal)
– 50g grated Parmesan cheese
– 2 tbsp olive oil
– 2 tbsp fresh basil (chopped)
– 1 tbsp tomato paste
– 1 tsp dried oregano
– Salt and pepper (to taste)
– Fresh basil leaves (for garnish)
Method
Method:
For the Tomato Sauce:
1. Heat 1 tablespoon of olive oil in a large pan over medium heat.
2. Add the finely chopped onion and cook for 5 minutes until softened.
3. Add the minced garlic and cook for another 1 minute.
4. Stir in the tomato paste and cook for 2 minutes.
5. Pour in the red wine and bring to a simmer, cooking for 5 minutes to reduce slightly.
6. Add in the canned tomatoes, dried oregano, chopped basil, and season with salt and pepper.
7. Reduce the heat to low and let the sauce simmer for 20–25 minutes, stirring occasionally.
For the Sausage and Mushrooms:
8. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
9. Add the Italian sausage (casings removed) and cook for 5–7 minutes, breaking it up with a spoon, until browned.
10. Add the sliced mushrooms to the pan and cook for an additional 5–7 minutes until softened and browned.
11. Combine the sausage and mushrooms with the tomato sauce. Keep warm on low heat while preparing the polenta.
For the Polenta:
12. In a large saucepan, bring the chicken stock to a boil.
13. Slowly pour in the polenta while whisking continuously to prevent lumps.
14. Reduce the heat to low and continue to stir for 20–25 minutes until the polenta is thick and creamy.
15. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
To Serve:
16. Spoon the creamy polenta onto plates.
17. Top with the sausage and mushroom tomato sauce.
18. Garnish with fresh basil leaves.
19. Serve immediately and enjoy!
