Polenta with Sautéed Shiitake Mushrooms and Leeks
In this soul-satisfying feature dish, creamy polenta sits under a layer of succulent turkey sausage, shiitake mushrooms and sautéed leeks.
Ingredients
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3 cups water
1 cup cornmeal
1 teaspoon sea salt
1 tablespoon butter or olive oil
1 leek, minced (use the white and greens)
6-8 shiitake mushrooms
1 red pepper, seeded and diced
1 pound ground turkey sausage
1/2 cup chicken stock or vegetable stock
1 tablespoon fresh thyme
1/2 cup raw milk cheese
Preparation
Level: Intermediate
Servings: 6 to 8
Cook Time:
Ready In:
Combine water and cornmeal in a saucepan over high heat and bring to a boil.
Reduce to medium-low heat and add 1/2 teaspoon of sea salt. Cook uncovered for 20-25 minutes, stirring occasionally to prevent lumps.
While polenta is cooking, brown sausage in a separate pan, breaking into small pieces as it cooks. Add butter or olive oil.
Add leeks, red peppers, mushrooms, stock, remaining sea salt and thyme. Cook for 5 minutes.
Pour cooked polenta into a 9x13 casserole dish. Let sit 2-3 minutes to stiffen. Top the polenta with sautéed vegetables and sausage. Sprinkle lightly with cheese.
Reduce to medium-low heat and add 1/2 teaspoon of sea salt. Cook uncovered for 20-25 minutes, stirring occasionally to prevent lumps.
While polenta is cooking, brown sausage in a separate pan, breaking into small pieces as it cooks. Add butter or olive oil.
Add leeks, red peppers, mushrooms, stock, remaining sea salt and thyme. Cook for 5 minutes.
Pour cooked polenta into a 9x13 casserole dish. Let sit 2-3 minutes to stiffen. Top the polenta with sautéed vegetables and sausage. Sprinkle lightly with cheese.
