Polenta e salsicce (polenta with Italian sausage and mushrooms)

By Gino D'Acampo
Polenta e salsicce (polenta with Italian sausage and mushrooms)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 400 g quick-cook polenta
  • black pepper
  • 200 g pecorino cheese, grated
  • 6 tbsp Italian olive oil
  • 1 large onion, finely sliced
  • 3 medium Italian sausages
  • 100 g chestnut mushrooms
  • 100 g oyster mushrooms
  • 100 g porcini
  • 100 ml beef stock
  • knob of butter
  • 30 g '00' flour


1. Following the polenta packet instructions, cook the polenta in salted boiling water, stirring constantly, until it thickens, around 5 minutes.

2. Stir in the Pecorino cheese, season with freshly ground pepper and spoon onto a wooden chopping board.

3. Heat the olive oil in a frying pan. Add in the onion, sausages, chestnut, oyster and porcini mushrooms and fry, stirring now and then, until the sausages are browned on all sides, around 5-10 minutes.

4. Add in the beef stock, bring to the boil, reduce the heat and simmer gently.

5. Rub the butter into the flour, then gradually add it to the sauce, allowing it to thicken. Pour the sausage sauce over the polenta and serve.

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