Polenta Stuffed with Mushrooms

Name: Polenta Stuffed with Mushrooms - Corina B.
Ingredients: 400 g mushrooms; 200 g sausages or bacon; 1 tablespoon flour; 2 tablespoons sour cream; 2 eggs; 400 g cornmeal; 150 g cheese; breadcrumbs; oil; salt; pepper

Appetizers - Polenta Stuffed with Mushrooms by Corina B. - Recipia

To prepare these delicious dumplings with mushrooms and sausages, the first step is to make sure you have all the necessary ingredients at hand. You will need fresh mushrooms, onion, kaizer or sausages, sour cream, flour, eggs, breadcrumbs, oil for frying, and of course, olives or other spices to taste. Start by cleaning the mushrooms, cutting them into medium pieces. Then, in a large frying pan, add a few tablespoons of oil and heat it over medium heat. When the oil is hot, add the mushrooms and let them sauté. It is important to stir them occasionally so that they cook evenly. After a few minutes, the mushrooms will start to release water, and you need to continue cooking them until the liquid reduces almost completely. If you wish, you can add a few cubes of finely chopped onion for extra flavor, but the original recipe does not include it. After the mushrooms have reduced, add the kaizer or diced sausages. Season with salt and pepper to taste and continue frying them together, stirring constantly. When the meat is well cooked, add a tablespoon of flour, stirring quickly to prevent lumps from forming. After a few boils, pour in the sour cream and mix well. Let everything simmer for a few minutes, then remove the pan from the heat and let the mixture cool. Meanwhile, prepare a polenta from water, salt, and cornmeal, making sure to achieve a suitable consistency, not too hard, but not too soft either. After the polenta has cooled, take a piece of it, place it in your palm, and form a depression in the middle. In each depression, add a teaspoon of the mushroom and sausage mixture. Gather the edges of the polenta to form a well-sealed dumpling. After you have formed all the dumplings, dip them in beaten egg and then in breadcrumbs, making sure they are evenly coated. Heat oil in a deep pan and fry the dumplings until they are golden and crispy on the outside. Remove them to an absorbent paper towel to eliminate excess oil. These delicious dumplings are served hot, alongside a spoonful of sour cream, which will add a creamy and rich note. Enjoy your meal!