Turkey Sausage and Porcini mushrooms over polenta

Another warm winter dish came off my stove this afternoon. I bought bulk turkey sausage from TJ’s stand at the Green City market this past weekend. Besides sausage, the stew had mirepoix (usually carrots, onion, celery) and fresh mushrooms. The broth was mainly the hot water used to rehydrate the porcini mushrooms. I added parmesan cheese and a little butter at the end of the polenta cook time. Polenta hardens pretty quickly and can be set in approx 10mins in an oiled pie pan while cooling. I drizzled some balsamic vinegar over the top and sprinkled with more parmesan cheese. Only additional ingredients that would have made the dish better are tomato paste and red chili flakes.

Local sausage, turkey can be very flavorful and healthy!

Little out of focus but you get the point.

The End.

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