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Sausage & Polenta

Sausage and Polenta Escalon

Sautéed sausage, garlic, onions and fennel tossed in Allegro Starter Sauce topped with creamy polenta, wild mushrooms and parmesan cheese

Ingredients: 24 servings
Allegro Starter Sauce 1 #10 can
Italian Pork Sausage, casing removed 36 each
Fennel, chopped 2 cups
Onions, diced 2 cups
Garlic, chopped ½ cup
Cornmeal, coarse 1.2 kg
Chicken stock 1.2 liters
Butter 200 grams
Parmesan cheese, grated 600 grams
Olive oil 4 Tbsp
Wild mushrooms 4 cups
Salt and Pepper to taste

In a pan over high heat sauté onions and garlic until lightly browned, add sausage and continue to sauté until browned. Add chopped fennel and Allegro Starter Sauce, simmer for10 minutes and keep warm. In a stock pot mix chicken stock with cornmeal, bring to a boil stirring frequently. Add butter and Parmesan cheese, season with salt and pepper, heat for an additional 10 minutes until cooked. Sauté wild mushrooms and keep warm. Place equal amounts of sausage/fennel ragout in a deep dish, top with creamy polenta mixture and sautéed mushrooms.

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