Il Cucinologo
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Baked Polenta Gratin with Sausage and Mushrooms

17/11/2023

Baked polenta with sausage and mushrooms is a hearty and flavorful dish, perfect for the coldest days. Here is the recipe to prepare this Italian-style comfort food.

Ingredients

  • 250 g instant polenta
  • 1 L water (or according to the instructions on the polenta package)
  • Salt, to taste
  • 250 g mushrooms (button or porcini)
  • 2 sausages
  • 1 garlic clove
  • 150 g grated cheese (pecorino, parmesan, or a mix of both)
  • Extra-virgin olive oil, to taste
  • 1 mozzarella (optional)
  • Black pepper, to taste
  • Aromatic herbs such as thyme or parsley, to taste (optional)

Preparation

  1. Start by preparing the polenta according to the package instructions. Bring salted water to a boil, pour in the polenta in a steady stream, and cook while stirring constantly to avoid lumps until it is thick and cooked through.

  2. Meanwhile, clean the mushrooms and slice them. Remove the sausages from their casings and crumble them. In a pan, sauté a garlic clove with a drizzle of extra-virgin olive oil, then add the mushrooms and cook for a few minutes.

  3. Remove the garlic and add the crumbled sausage, browning everything until the sausage is fully cooked. If desired, add a pinch of black pepper or aromatic herbs to taste.

  4. Once the polenta is ready, spread a layer into a lightly oiled baking dish, then distribute the mushroom and sausage mixture on top.

  5. Add another layer of polenta and sprinkle the surface with grated cheese. If you like, you can also add slices of mozzarella between the layers for an even stretchier result.

  6. Place in a preheated oven at 200 °C and bake until the surface is golden and crispy, about 15-20 minutes.

Trivia

Every region of Italy has its own version of polenta. Baked polenta gratin with sausage and mushrooms is a rich variation that combines rustic, autumnal flavors from the culinary tradition of northern Italy, where polenta is a staple dish. Note that in some areas this preparation may be enriched with other local cheeses or a splash of red wine during the cooking of the mushrooms and sausage to intensify the flavor.