Polenta, porcini and sausages

Polenta, porcini e salsiccia

A hearty dish full of flavour! If you can't get porcini mushrooms then button mushrooms will work. Ingredients for 4 people:

1. 200 g of instant polenta

2. 400 g of best quality pork and beef sausages

3. 200 g of porcini mushrooms

4. 30 g soffritto of chopped carrots, onions and celery

5. 200 ml of passata sauce

6. salt and pepper to taste

7. olive oil

Method:

1. Remove the sausage meat from its casing. Wash and chop the mushrooms. Wash and chop your soffritto. TIP* make a large batch of soffritto and freeze, ready to use!

2. Heat oil in a pan and add the soffritto mix, when softened, add the sausage meat and brown for about 3-4 minutes.

3. Now add the mushrooms and cook for another 3-4 minutes. Add the passata sauce and a cup of water. Let it simmer on low for about 40-45 minutes. Season to taste.

4. Towards the end, bring a pot of about 500 ml of salted water to the boil and sprinkle the polenta in the water whilst stirring constantly. Follow package instructions to cook the polenta.

5. Serve with your sauce on top of the polenta.