Randy Mayor
Yield
5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)

How to Make It

Step 1

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.

Step 2

While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.

Ratings & Reviews

ktleyed's Review

ehellmich
October 22, 2012
Meh, didn't think that this was that great, pretty tasteless, needed lots of salt. But, it was easy to prepare. It could use more tomatoes, maybe 2 cans instead of 1.

mja489's Review

ktleyed
June 10, 2012
This was really fantastic - way better than I expected. I used part hot and part regular Italian sausage because that is what I had on hand and was looking to use. For the polenta I used regular, cooked and molded and grilled instead of soft. Essentually used the recipe for polenta with fontina and spinach (CL) but I added some parmesean at the end and no cheese on top. We had simple sauted zucchini as a side - it was the perfect side for this dish.

ehellmich's Review

mja489
October 19, 2010
Delicious! I like meals that are good with or without the meat as my daughter is a vegetarian. Easy to prep and cook. I will definitely make this again. It had a very nice rich flavor.