Main Dish
Wild Boar Sausage with Creamy Porcini Polenta
Lauterbach Cellars
3420 Woolsey Road
Windsor, CA 95492
lauterbachcellars.com
- RECIPE YEAR: 2014
- RECIPE BY: Laurel's Catering: Matt and Laurel McNally
- YIELD: Serves 4
- PAIRS WELL WITH: Lauterbach Syrah 2009
A delicious and comforting fall dish to enjoy with family and friends, this pairs beautifully with Syrah. If you'd like, substitute mascarpone cheese for the butter in the polenta. For a vegetarian option, top the polenta with grilled or roasted vegetables.
Ingredients:
- 4 cups water
- 3 cubes mushroom bouillon or 6 dried porcini mushooms
- 1 cup coarse polenta
- 4 tablespoons unsalted butter, cut into pieces
- 1 1/2 cups grated Parmesan cheese
- 1 or 2 dashes truffle oil (optional)
- 4 to 6 boar sausages
Directions:
Directions:
In a large pot over high heat, bring the water to a boil. Add the bouillon cubes or dried porcini mushrooms. Stir until the cubes dissolve or the mushrooms are tender. Slowly pour in the polenta, whisking constantly to prevent lumps from forming. Cook over high heat, continuing to whisk, until the polenta begins to thicken, at least 10 minutes. Then reduce the heat and and continue to whisk and stir. When the polenta has thickened considerably and becomes creamy, after 15 to 25 minutes more, stir in the butter. Add the cheese and whisk or stir until blended. To augment the earthy flavors, add 1 or 2 dashes of truffle oil Meanwhile, prepare a medium-hot fire in a grill, or preheat the oven to 400°F. Place the sausages on the grill, or place them on a baking sheet and transfer to the oven. Grill or roast the sausages until the juices run clear. Divide the polenta among plates and top with the sausages. Enjoy with Lauterbach Syrah!
