Smacafam

• 4 cups water
• 1 cup quick-cook polenta
• 4 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 pounds Italian sausage, cut into 1-inch pieces
• 1 large portobello mushroom, thinly sliced
• 1 tablespoon fresh rosemary, finely chopped
• 1 cup red wine
• 3 tablespoons sour cream
• Salt and pepper

1. Pour water into a 6-quart saucepan and bring to a boil. Pour polenta in thin stream into boiling water and, whisking constantly, cook until thick as porridge. Continue cooking, stirring with a wooden spoon until too thick to stir. Pour polenta out onto a wooden board.
2. In a 12- to 14-inch saute pan, heat oil until smoking and add onion. Cook until just softened, 2 to 3 minutes, and add sausage pieces. Cook until browned on all sides and drain fat from pan. Add portobellos, rosemary, and red wine, and bring to a boil. Simmer 10 minutes covered, or until sausage is cooked.
3. Slice pieces of polenta off board with a knife and place in bowls. Remove sausage mixture from heat, stir in sour cream, season to taste, and pour over polenta. Serve immediately.

water, polenta, olive oil, red onion, italian sausage, portobello mushroom, fresh rosemary, red wine, sour cream, salt

Taken from www.epicurious.com/recipes/member/views/smacafam-52303231 (may not work)