Polenta roll with sausage and mushrooms

Name: Polenta roll with sausage and mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Water 4 ¼ cups; Extra virgin olive oil 1 spoonful; Corn flour instant cooking 2 cups; Fine salt to taste; Sausage 1 lb; Celery 1 rib; Carrots 1; Onions 1; Extra virgin olive oil 6 spoonfuls; Grana Padano PDO cheese to grate 5 spoonfuls; White wine 1 glass; Champignon mushrooms 7 cups; Tomato purée 1 cup; Fine salt to taste; Black pepper to taste; Parsley chopped 3 spoonfuls

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618

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 618
Carbohydrates g 38.8
of which sugars g 4.8
Protein g 20.2
Fats g 41.3
of which saturated fat g 13.64
Fiber g 4
Cholesterol mg 45
Sodium mg 1335

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 6
Cost: Average
Note + the baking time in the oven

PRESENTATION

Polenta roll with sausage and mushrooms is that kind of comfort food that instantly brings up memories of chilly evenings in Northern Italy's mountains. I mean, seriously cozy stuff. This dish takes your standard polenta bowl and gives it a twist—like, really makes it special. Picture a golden layer of polenta, all rolled up and stuffed with a rich sausage and mushroom filling. It's moist and super satisfying. Folks from Lombardy to Trentino just love this creative spin because it mixes those familiar flavors of home in a fun, festive way.

And listen, whether you use the classic slow-cooked cornmeal or the quick version, it's always impressive coming out of the oven. Bubbling and tender inside with just a crispy edge. Pretty simple, right? Across Northern Italy, families have their own takes on this polenta roulade recipe. Some toss in bits of cheese, others maybe a little garlic. And if wild mushrooms are around? For sure, they'll swap them in.

Here's the thing, it's great for group meals—each slice looks like a fancy swirl. Perfect for sharing at a big table. You'll find this stuffed polenta roll hits the spot when you want something hearty that keeps that homemade, rustic vibe. Pairs beautifully with a simple salad or stands alone. Especially when you're in the mood for something that fills you up and makes the kitchen smell amazing.

Anyone who's into Italian polenta dishes or baked polenta recipes is going to love trying this one. It's a mix of old and new—and a whole lot of cozy. Really really what you need when the weather turns chilly and you're craving those authentic traditional Italian recipes. The kind that makes everyone feel at home. So next time you're after warmth and flavor, this dish is the perfect choice to bring a taste of Northern Italy right to your table. **Can't go wrong.

INGREDIENTS

618

Calories per serving

Ingredients for the Polenta: Water 4 ¼ cups (1 l); Extra virgin olive oil 1 spoonful; Corn flour 2 cups (250 g) - instant cooking; Fine salt to taste

Ingredients for the Filling: Sausage 1 lb (450 g); Celery 1 rib; Carrots 1; Onions 1; Extra virgin olive oil 6 spoonfuls; Grana Padano PDO cheese 5 spoonfuls - to grate; White wine 1 glass; Champignon mushrooms 7 cups (500 g); Tomato purée 1 cup (250 g); Fine salt to taste; Black pepper to taste; Parsley 3 spoonfuls - chopped

Preparation

How to prepare Polenta roll with sausage and mushrooms

To prepare the polenta roll with sausage and mushrooms, start by peeling the carrot, garlic, and onion and then chop them together with the celery stalk: place the chopped mixture in a large pan in which you have heated 4-5 tablespoons of extra virgin olive oil 1. Let it simmer on low heat for about 15 minutes without letting it take on color, then add the crumbled sausage 2 and increase the heat a bit to brown the meat. Deglaze with a glass of white wine (at room temperature) and then add the ground pepper, the mushrooms 3 well cleaned and sliced not too thin, and let it cook for about 10-15 minutes over low heat, adjusting the salt. When the mushrooms are tender, add the tomato and cook for a few minutes until the sauce dries up, then adjust the salt if needed,

add the chopped parsley 4, stir and turn off the heat. Prepare the polenta by pouring water into a pan (preferably non-stick) and bring it to a boil: add the salt and then the extra virgin olive oil, then pour the cornmeal into the boiling water, stirring vigorously with a whisk 5 to prevent lumps from forming. Let it cook over low heat for at least 5 minutes, stirring continuously 6, then turn off the heat and

pour the polenta onto a rectangle of parchment paper measuring 12 x 14 inches, spreading and leveling it well 7. Pour the sausage and mushroom mixture over the rectangle of polenta 8, leaving aside two tablespoons for the final decoration; distribute the mixture over the entire surface, leaving a free border of 1-1.5 inches all around, then sprinkle with 4 tablespoons of grated cheese 9.

Using the parchment paper, immediately start rolling the polenta while it is still hot 10 until it forms a cylinder that you will close with parchment paper 11 and let rest for a few minutes with the end facing down, before placing it in an oiled baking dish with a tablespoon of extra virgin olive oil. Before baking, sprinkle the top of the roll with the sausage mixture, sprinkle it with a tablespoon of grated cheese 12 and bake the polenta roll in a preheated oven at 392°F for about 20-25 minutes. After the necessary time, take the polenta roll with sausage and mushrooms out of the oven, let it rest for 10 minutes, and then serve it by cutting it into slices.

For the translation of some texts, artificial intelligence tools may have been used.

Polenta roll with sausage and mushrooms

PRESENTATION

INGREDIENTS

How to prepare Polenta roll with sausage and mushrooms

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