Print

Parmesan Polenta Cakes with Mushroom & Sausage Hash

Ingredients

  • for the polenta
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1 cup polenta
  • 3 tablespoon butter divided
  • 1/4 cup grated parmesan cheese {use the real stuff!}for the hash
  • 2 tablespoons butter
  • 1 small onion diced
  • 1 large clove garlic minced
  • 1 cup diced carrot
  • 8 oz. baby bella mushrooms quartered
  • 4 precooked Italian chicken sausages sliced
  • salt & pepper
  • 1/8 teaspoon ground thyme
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • parmesan cheese & fresh parsley for garnish

Instructions

  1. For the polenta {*see recipe notes below}- Bring water, milk and salt to boil. {Watch it carefully!} Whisk in polenta and cook 25-30 minutes until very thick, stirring frequently. Remove from heat and stir in 1 tablespoon butter and parmesan cheese. Grease a 9x9 square baking dish and spread polenta evenly into dish. Cover with plastic wrap and refrigerate until dinner.
  2. For the hash- Place large skillet over medium heat and melt butter. Stir in onions and carrots and saute 5 minutes. Stir in garlic, mushrooms and sausage and cook another 10 minutes until veggies and sausage have browned. Stir in seasonings and de-glaze the pan with chicken broth. Reduce heat to low and stir in cream. Keep warm over low heat until ready to serve.
  3. For serving- Preheat large {preferrably non-stick} skillet to medium high heat. Melt 2 tablespoons of butter in pan. Remove polenta from fridge and cut into 4 large circles {or cut into squares to have no ugly edges to fry up!} Place in hot pan and fry 2-3 minutes per side or until browned and crispy. Remove from pan and place polenta circles onto servings platter. Top with hash, more parmesan cheese and fresh parsley. Serve hot.

Recipe Notes

Feel free to use quick cooking polenta to make your job quicker. You can also forgo the refrigeration process and serve the polenta from the pot.