Monday, August 1, 2011

Porcini Flavored Polenta with Wild Boar Sausage

I admit to buying the sausage, because making them would mean more freezer space and I'm out of that at the moment. Besides I really like going to Gourmet Corner to see what's new in French imports. This polenta recipe grew out of a need to serve something simple with the sausage.

1C coarse polenta
5C water
3 Porcini bouillon cubes
1/4 cube butter
1 1/2C freshly grated Parmigiano

In a large pot, bring the water to a boil and add the bouillon cubes. Stir until the cubes dissolve. Then measure out the coarse ground polenta and grate the cheese.

Slowly pour the corn meal into the broth, and whisk it the entire time so you do not form lumps in the polenta. Keep whisking as the polenta cooks.

You will have to whisk the polenta until it thickens considerably. It is still very thin in this photo as is evidenced by the bubbling porcini broth. You want it thick and stiff.

 In this photo it is only beginning to thicken, so when it looks like this, stir it for at least 10 minutes longer over high heat, then lower the heat and keep whisking.

When it is finally thick, stir in the butter which makes it considerably creamy in taste. You may sub Mascarpone cheese for a little less fat.

 Add the grated cheese and whisk or stir it into the polenta to complete the dish. Plate and top with sausages. For a vegetarian option top with roasted vegetables.

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