Smacafam Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
MOLTO MARIO #MB1D02,
4 cup: Water,
1 cup: Quick cook polenta,
4 tbsp: Olive oil,
1 medium: Red onion, thinly sliced
2 lbs: Italian sausage, (8 pieces),
Cut into 1-inch pieces,
1 large: Portobello mushroom, foot
Removed, cap thinly sliced
1 tbsp: Finely chopped rosemary,
Leaves,
1 cup: Red wine,
3 tbsp: Sour cream,
Salt and pepper to taste,
Directions:
Pour water in a 6 quart sauce pan and bring to a boil. Pour polenta
in a thin stream into boiling water and, whisking constantly, cook
until as thick as porridge. Continue cooking, stirring with a wooden
spoon until too thick to stir. Pour polenta out on to a wooden
cutting board. In a 12 to 14-inch saute pan, heat oil until smoking
and add onion. Cook until just softened, or 2 to 3 minutes, and add
sausage pieces. Cook until browned on all sides and drain fat from
pan. Add portobellos, rosemary and red wine and bring to a boil.
Simmer 10 minutes covered, or until sausage is cooked. Slice pieces
of polenta off board with a knife and place in bowls. Remove sausage
mixture from heat, stir in sour cream, season to taste and pour over
polenta. Serve immediately.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
in a thin stream into boiling water and, whisking constantly, cook
until as thick as porridge. Continue cooking, stirring with a wooden
spoon until too thick to stir. Pour polenta out on to a wooden
cutting board. In a 12 to 14-inch saute pan, heat oil until smoking
and add onion. Cook until just softened, or 2 to 3 minutes, and add
sausage pieces. Cook until browned on all sides and drain fat from
pan. Add portobellos, rosemary and red wine and bring to a boil.
Simmer 10 minutes covered, or until sausage is cooked. Slice pieces
of polenta off board with a knife and place in bowls. Remove sausage
mixture from heat, stir in sour cream, season to taste and pour over
polenta. Serve immediately.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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