RecipeShare: Polenta with sautéed mushrooms and sausage
Recipe from Ryan Lund, executive chef in Minneapolis
Serves 4 people
Your gift of $15 buys a family in need groceries to make a healthy meal.
Ingredients
For the Polenta:
- 1 Cup Cornmeal (not instant)
- 6 Cups Water
- 4 T Butter
- 1 Cup Parmesan
Sausage and mushroom sauté:
- 2 T Butter
- 2 lb. chopped mushrooms
- 1 onion
- ½ lb. Italian Sausage (Casing Removed)
- 1 T Thyme
For serving:
- Arugula
- Lemon juice
- Olive oil
Directions
- Whisk the cornmeal and water together and gently heat on the stove. Cook for 25 minutes and stir often. To finish add the 4T butter and ¾ cup parmesan then season with salt and pepper.
- In a large pan heat the remaining 2T butter until lightly browned. Then add the onion, mushrooms and sausage and cook over high heat until well browned. Add the thyme, season with salt and pepper then drain excess fat.
- Divide the polenta amongst 4 warm bowls. Then top with the sausage-mushroom mixture and remaining parmesan. Garnish with fresh arugula tossed with lemon juice and olive oil.
About the recipe author
Ryan Lund is a native of Duluth, MN. He found his way into the kitchen as many others have, as a dishwasher, at the Lake Ave Café. He discovered and interest in cooking and quickly moved up the ranks to a lead cook. Ryan moved to Minneapolis for more opportunities where he worked for D’amicos, Fabulous Catering and Lucia’s Restaurant. Eight years ago he was hired as a line cook at Lucia’s where he once again moved up the ranks to Executive Chef after four years.
Salvation Army food fact
Each year in the Twin Cities alone, nearly 90,000 families receive groceries from The Salvation Army.