Braised Italian sausages with red wine, porcini mushrooms and creamy polenta

• dried porcini mushrooms↗25g g
• olive oil↗2 tbsp tbsp
• Italian pork sausages8
• portobello mushrooms↗200g g

  sliced

• onion↗1

  finely chopped

• carrot↗1

  finely chopped

• celery stalks↗2

  finely chopped

• garlic cloves↗3

  thinly sliced

• plum tomatoes↗400g can g
• rosemary sprigs↗2

  leaves removed and finely chopped

• fresh bay leaves↗2
• kyanthi200ml ml
• sugar↗1 tsp tsp
• steamed greens, peas and chopped parsley for serving (optional)
• quick-cook polenta↗375g g
• молоко↗1.4 litres
• пармезан↗80g

  дрібно натертий

• масло↗80g
• жирні вершки50ml

Step-by-step instructions

1. 1

   Place the dried porcini mushrooms in a heat‑proof bowl and pour over 150 ml of boiling water. Set aside. Heat half the oil in a large, shallow, heat‑proof pot over medium heat and brown the sausages for 3 minutes on each side, or until golden‑brown. Transfer them to a plate.

2. 2

   Heat the remaining oil in a pan over medium‑high heat and sauté the mushrooms for 5‑7 minutes, until most of the liquid is released. Add the vegetables and garlic and cook another 5 minutes. Add the re‑hydrated porcini, tomatoes, herbs, wine and sugar, bring to a gentle boil and cook for 10 minutes. Add the sausages, cover, lower the heat and braise for 1 hour.

3. 3

   Prepare the polenta with milk according to the packet instructions, then stir in cheese, butter and cream. Season to taste. Serve the polenta with the sausages, alongside steamed greens, peas and a sprinkling of parsley, if desired.