4 Italian sausages, hot or sweet
1 T unsalted butter
8 to 10 small white or cremini mushrooms, wiped clean, trimmed and cut in half
1 medium yellow onion, cut in half and thinly sliced
2 T tomato paste
½ t freeze-dried oregano or chopped fresh oregano
Sea salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese
Drain off most of the fat and add oil and butter.
Garnish with basil and serve with polenta, grated Parmigiano and a green salad.
Polenta for 4
3 cups water
3 cups chicken stock
1 t sea salt
1 ½ cups polenta or coarse yellow cornmeal
2 T unsalted butter
3 T freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
In a medium saucepan, bring the water and chicken stock to a boil, then add the salt.
Add the polenta in a gentle stream, whisking as you pour.
Reduce heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat o the lowest setting and let simmer for about 15 minutes. stirring often to prevent from sticking
Remove from heat, add the butter and grated Parmigiano cheese.
Season to taste with salt and pepper, if needed.
Set aside to keep warm.