RECIPE: REC: Porcini and Sausage Stew. For Randi and other porcini fans.....

[joe]

PORCINI AND SAUSAGE STEW

From Bon Appetit 10/94

Serve over pasta or polenta.

2 oz. Dried porcini mushrooms

2 cups hot water

1 lb. sweet Italian sausages, casings removed

2 Tbsp. chopped garlic

4 14-oz cans diced peeled tomatoes

¾ cup dry red wine

2 bay leaves.

Combine porcini and water and let soak until porcini soften, about 40 minutes. Pour into a strainer set over a bowl. Press porcini to release excess liquid. Coarsely chop porcini. Pour soaking liquid into a measuring cup, leaving behind any sediment.

Saute sausages and garlic in heavy large Dutch oven over medium heat until sausages are cooked through, breaking into pieces with the back of a spoon, about 10 minutes. Add tomatoes and their juices, porcini and soaking liquid, wine and bay leaves; bring to a boil. Reduce hear; simmer until sauce thickens and is reduced to about 6 cups, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. Discard bay leaves.

 

[joe]

REC: Julia's Polenta Baked with Cheese. This is really good with the stew...

Polenta Baked with Cheese
from The Way to Cook by Julia Child

6 cups just-cooked polenta
4 Tbs. or more butter
1 cup Parmesan cheese, plus more for topping

Pour the hot polenta onto a large board or platter and spread it out with a spatula. Rapidly make cross-hatchings 1 inch apart on the surface; dot with the butter and spread on the cheese.

(Serve it warm if you wish, and use the following treatment for leftovers.)

Let cool about an hour, until firm. Cut into wedges and arrange overlapping in a buttered baking dish or on a buttered pizza pan; sprinkle on a little more cheese. (May be prepared a day in advance; cover and refrigerate.)

Bake in the upper middle level of a preheated 400*F oven for 25 to 30 minutes, until the top has browned lightly.