sausage and mushroom chic site recipe

We’re all looking for easy meals to feed our family that won’t make us feel too guilty, especially now with the New Year! In this new installment of our Chic 3 Dollar Dinners, we’ve incorporated browned sausage, mushrooms and cheese into polenta! It’s Sausage and Mushroom Polenta and it happens to be very tasty! 

ingredients for sausage mushroom polents

We begin by browning the sausage, onions and mushrooms in a large skillet with a bit of oil. 

sausage and mushrooms

While the sausage and mushrooms do their thing, you can get the polenta going. Start by heating up the milk and water on the stove. 

recipe for grits

You can then stir in the polenta and cook it until thick and creamy. 

easy grits recipe

In case you didn’t know, grits and polenta are basically the same thing. And they’re both made from coarse ground cornmeal. 

Just because this isn’t decadent enough for us, we’re going to add some cheese and butter to the polenta. 

cheddar and scallion grits recipe

Stir the cheese until melted and then serve it with the browned sausage and mushrooms on top. Garnish with a bit of chopped scallions or parsley on top to bring out a pop of color, but also for taste. 

12 dollar dinner recipes

You can keep things vegetarian by omitting the sausage and just adding more mushrooms, or incorporating more veggies like zucchini, squash or eggplant!

the chic site 3 dollar dinners

Next time you’re looking for a quick and easy dinner to make for you and your family, give this recipe a try. It’s super easy to whip up on those especially long week days after work! 

chic 3 dollar dinners

Sausage and Mushroom Polenta
Serves 4
Browned sausage and mushrooms served over a bed of creamy cheesy polenta! It's not only easy to make, but it's also economical. Only 12 bucks for a family!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 pound ground Italian sausage (hot or sweet)
  2. 1 yellow onion, diced
  3. 1 pound mushrooms, crimini or white button, sliced
  4. 2 teaspoons salt
  5. 1 1/2 teaspoons black pepper
  6. 2 cups milk
  7. 2 cups water
  8. 1 cup coarse ground cornmeal
  9. 4 tablespoons unsalted butter
  10. 1 cup sharp cheddar cheese, shredded
  11. 1/4 cup chopped scallions
Instructions
  1. Heat a large skillet over high heat and add the sausage, breaking it down with a wooden spoon. Cook for about 5 to 7 minutes, until the sausage has browned and crisped. Add in the onions and mushrooms and cook until softened. Season with 1 teaspoon salt and 1 teaspoon black pepper. Reduce heat to low.
  2. To make the polenta, bring the water, milk, and 1 teaspoon salt to a simmer in a medium pot. Slowly stream in the cornmeal while whisking. Reduce the heat to low and continue to cook (stirring often) until mixture is thick and creamy, about 20 minutes. Remove from heat and stir in the butter, cheese and 1/2 teaspoon black pepper. Stir until melted.
  3. Serve with sausage and mushrooms spooned on top. Garnish with scallions.
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