Cornmeal mush with porcini mushrooms and pork sausage is a rich and very substantial single dish, ideal to prepare for Sunday lunch, when you have a little more time to devote to cooking and family. A poor and incredibly versatile dish, made with corn flour, cornmeal mush is enhanced by a tasty and delicious condiment, one of those classic combinations that are always appreciated – porcini mushrooms and pork sausage. This is the white version of the traditional cornmeal mush with tomato sauce and pork sausage, a simple and quick recipe that will delight adults and children. So let’s find out how to prepare cornmeal mush with porcini mushrooms and pork sausage by following all our tips step by step.
Using a kitchen brush, clean the porcini mushrooms and remove the dirt (1), then rub them with a clean cloth slightly moistened with water.
Cut the porcini mushrooms into slices and cubes (2).
In a non-stick pan, brown the peeled clove of garlic with 2 tablespoons of oil, then add the porcini mushrooms (3), letting them brown for a few minutes.
Add the pork sausage, peeled and cut into chunks (4); brown it for a few minutes on a high flame; at this point, lower the heat and let it cook for about 15 minutes. Then turn off the flame and set aside.
Prepare the cornmeal mush – pour water into a saucepan (5), put it on the stove and bring to a boil.
At this point, pour the flour for cornmeal mushl into the water, sift it through a colander, and cook, stirring vigorously with a whisk (6).
Arrange the still soft cornmeal mush on a serving dish and level it slightly, then sprinkle it with the porcini mushrooms and pork sausage, season with the chopped parsley and serve it immediately (7).
To savor all the taste and aroma of cornmeal mush with porcini mushrooms and pork sausage, the advice is to prepare it and consume it hot at the moment. Otherwise you can place the cornmeal mush in a special airtight container and preserve it in the refrigerator but just for 1 day.