Cooking Instructions
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Step 1
Finely chop the
Yellow Onion (1/2)
into 1/4 inch diced pieces and finely chop the
Garlic (2 cloves)
. Set aside.
Step 2
Remove the stems from the
Fresh Rosemary (9 g)
and
Fresh Sage (9 g)
leaves and discard. Roughly chop the leaves; set aside.
Step 3
Remove the stems from the
Fresh Parsley (9 g)
and
Fresh Basil (9 g)
leaves and discard. Roughly chop the leaves; set aside.
Step 4
Using a spoon remove the gills from the
Portobello Mushrooms (115 g)
and discard. Slice the caps into 1/2 inch dice; set aside.
Step 5
In a medium bowl, add
Water (360 mL)
and
Chicken Base (1 pckg)
. Mix to combine.
Step 6
Heat
Olive Oil (15 mL)
in a medium saucepan over medium-high heat. When hot, add the onions and cook for 3 to 4 minutes; until translucent.
Step 7
Add the garlic,
Crushed Red Pepper Flakes (as needed)
, the rosemary, and sage; cook for 2 minutes.
Step 8
Add chicken broth,
Whipping Cream (60 mL)
, and bring to a boil.
Step 9
While whisking constantly, add
Polenta (115 g)
in a slow, steady stream.
Step 10
Reduce heat to medium, cook until thickened, stir occasionally with a wooden spoon for about 15 minutes.
Step 11
Remove pan from heat and stir in
Grana Padano Cheese (30 g)
, salt and pepper, and stir again.
Step 12
Heat a medium sauté pan over medium-high heat. When hot, add some extra Olive Oil.
Step 13
Remove the casings from the links of the
Turkey Sausages (2)
and discard casings. Crumble the sausage into the hot pan. Sauté until browned for about 5 minutes.
Step 14
Add the mushrooms and cook for another
5 minutes along with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 15
Add the
Canned Crushed Tomatoes (425 g)
, basil, and parsley to the pan and cook for 8 to 10 minutes until slightly thickened. Remove from heat and set aside for plating.
Step 16
Spoon the polenta into the center of two plates. Top with turkey sausage mixture. Serve and enjoy!
