ezRecipe-Zee: Cooking Recipe: How to make Budin De Polenta With Mushroom And Sausage

Budin De Polenta With Mushroom And Sausage

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Date Added:	May 7, 2008
Calories:	461
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Sausage, Copy Cat / Restaurant

Ingredients:

1     pound         sweet Italian sausage
1     pound         chorizo
1     pound         morcilla or Argentine blood sausage
                    === POLENTA ===
2     cups          milk
2     cups          chicken stock
1                   ancho or pasilla
2     tablespoons   butter
1     sprig         rosemary
1     sprig         basil
                    Salt
                    Freshly-ground black pepper
2     cups          instant polenta
1/2   cup           shredded Spanish manchego
                    === ASSEMBLY ===
1/2   cup           thinly-sliced shallots
4                   garlic cloves
1     cup           stemmed and quartered portobello
                    = (abt 1 to 2 mushrooms)
1     cup           chanterelle strips
                    = (abt 7 to 8 mushrooms stemmed and
                    pulled apart with your fingers)
1     cup           stemmed and julienned shiitakes
                    = (abt 7 to 8 mushrooms)
1     cup           Merlot
1/2   pint          currant tomatoes
1     bunch         basil
1     tablespoon    butter

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 350 degrees.
In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees.
Meanwhile, start the polenta. Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree oven until ready to serve.
Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta.
This recipe yields 4 to 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 461

Calories from Fat 74.5%

Total Fat

38g

Cholesterol

93mg

Sodium

1750mg

Carbohydrate

Dietary Fiber

Protein

22g

Points 13

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* MELTING POT with Michelle Bernstein - (Show # MP-1C29) - from the TV FOOD NETWORK