Soft polenta with mushrooms and sausage

Ingredients

For 1 serving

• Corn flour60 g
• Italian sausage70 g
• Button mushrooms150 g
• Garlic1 clove
• Chopped tomatoes80 g
• Extra virgin olive oil5 g
• Parsley5 g
• Saltto taste

In season: September – December

Method

1. In a heavy-based pan, bring water weighing about four times the cornmeal to the boil and add salt.
2. Pour in the cornmeal in a stream, whisking so no lumps form; lower the heat and cook for 40 minutes, stirring often with a wooden spoon, until the polenta is thick, soft and comes away from the sides. If it gets too stiff, add a splash of hot water.
3. Meanwhile skin and crumble the sausage; wipe the mushrooms with damp kitchen paper and slice them; crush the garlic clove and chop the parsley.
4. When the polenta has 20 minutes left, heat the olive oil in a frying pan over medium heat with the garlic and brown the sausage for 5 minutes, until golden.
5. Add the mushrooms and tomato pulp and cook for 10 minutes over medium-low heat, until the mushrooms are tender and the sauce has thickened; remove the garlic and adjust the salt.
6. Spoon the soft polenta onto the plate, top with the sauce and finish with the parsley.