Polenta with Sausages and Mushrooms

Big changes coming. Like milk. Lactose-free milk, to be specific. And sometimes cheese! It's crazy.

So we're revisiting recipes I used to make and we used to love. I tried this one a few months back with coconut milk (vanilla coconut milk, actually) and it was not good. I blame the vanilla. And polenta without parm is a tad blasphemous.  

This one is an old favorite and husband approved. I updated it and added more veggies. It's relatively simple and quick, the only drawback is the fussiness of the polenta and the whisking. Most of my recipes you can walk away from and things will be ok, but this one requires certain timing in a few steps. And if you don't whisk the polenta, as I learned tonight, it gets all lumpy. A spoon just doesn't cut it.

John absolutely devoured this one. It's definitely a favorite around here!

Yep, that's polenta.

Polenta with Sausages and Mushrooms
Italian sausages work very well. I used chicken and apple sausages because they were on sale.

For the Sausages and Mushrooms:
2 packages sausages, chopped (sorry, I can't remember the poundage. Enough for four servings)
2lbs mushrooms, sliced
2 shallots, chopped
2 zucchini, diced (frozen actually works here)
~1lb frozen peas
black pepper and garlic powder (or the real stuff, whatever you've got)
1/2 cup white wine
cornstarch to thicken sauce if needed
optional: chopped parsley and 1tsp or less of lemon juice

For the Polenta:
1 cup dry polenta (cornmeal)
2 cups chicken broth
2 cups milk of your choice
nutmeg and black pepper
optional: 1/2-1 cup grated parm

In a large skillet with high sides, cook the sausages in olive oil. Add in the shallots, zucchin, and mushrooms and cook through. Meanwhile, put on a pot for the polenta -- bring the milk, broth, and nutmeg to a boil, lower the heat a lot, and add in the polenta. Whisk constantly for several minutes (sorry). Switch to a wooden spoon once it gets really thick and add the parm. Turn off and keep warm. Once the veggies and sausages are cooked through and any remaining liquid has evaporated, add in the peas, seasonings, and wine and simmer. If the sauce is thin and watery, add in about a tablespoon of cornstarch to thicken things up. If you've got fresh parsley, it's really great in this. A small squeeze of lemon brightens the flavor up a lot, but do not go overboard or it's gross. To serve, plop a bed of polenta on your plate and top with the mushroom sauce.