Asiago Food 
Ingredients
- Instant polenta cornmeal: 400 g
- Water: 2 L
- Parmigiano cheese: 150 g
- Asiago Food frozen diced porcini mushrooms: 500 g
- Extra virgin olive oil: 4 tbsp
- Garlic: 1 clove
- Chopped parsley: to taste
- Sausage: 300 g
- Salt: to taste
- Rosemary: a few sprigs for garnish
The recipe for polenta cups with mushrooms and sausage is a simple, quick, and fun preparation to assemble, allowing you to originally present a classic Italian dish: polenta with mushrooms.
An even tastier and easier recipe to prepare using Asiago Food frozen diced porcini mushrooms!
Polenta cups with mushrooms and sausage
Prepare the polenta
Bring water to a boil in a small pot, add a pinch of salt, and gradually pour in the cornmeal. Cook over moderate heat for 10-15 minutes, stirring constantly. Add a tablespoon of oil during cooking to prevent lumps from forming.
When the polenta is almost ready, season with some grated Parmesan cheese if desired and mix well.
Pour the polenta into small molds (about 7 cm in diameter) and place them in the fridge to cool for at least half an hour.
Prepare the filling
Meanwhile, heat a clove of garlic, chopped parsley, and olive oil in a pan. Add the frozen diced porcini mushrooms and cook for about 15 minutes. Season with salt according to your taste.
Halfway through cooking, coarsely crumble the sausage, add it to the pan with the mushrooms, and brown it over high heat until fully cooked.
Assemble the baskets
Take the bowls out of the refrigerator, remove the now solid polenta, and use a spoon to create hollows where you will place the filling, forming small baskets.
Fill the polenta cups with the mushrooms and sausage and heat everything for a few minutes in a preheated oven or an air fryer.
The polenta cups with porcini mushrooms and sausage are ready: garnish as desired with Parmigiano cheese shavings and a sprig of rosemary, and serve hot.
Buon appetito!
