Sausage ala Cathy

We have a recipe for Sausage and Mushrooms that we really like. We found a different recipe in The New York Times then Cathy modified it to suit our taste. It was a huge improvement. We will definitely make this recipe again.

Polenta and Sausage (Cathy Recipe)

5 cups water

1 ccup polenta

2 tbl butter

salt

½ cup Parmesean

Mushrooms

1 oz dried porcini soaked in water ½ hour

drain retain liquid

4 tablespoons butter

1 pound mushrooms sliced

Saute with porcinis (chopped)

When no liquid in pan added ¾ cup mushroom juice and cooked till absorbed

Season with Salt and Pepper

1 red onion chopped sauté in 2 tablespoons olive oil

add 6 fennel sausages to cooked onions cook for about 10 minutes

added mushrooms to sausage and onions and 2 cups hot beef stock while cooking polenta.

Add 2 tbl butter at the end to cooked sausage, onion and mushrooms