Grass-Fed Beef Sausage, Maitake mushroooms, and Baby Leeks with Polenta

Ingredients:

  • 4 grass-fed beef sausages (or really any other sausage)
  • 2 stalks baby leeks, rinsed and chopped into long strands (see image)
  • 2-3 cups maitake mushrooms, cleaned and roughly chopped
  • 2-3 cloves garlic, minced
  • 1 cup cornmeal for polenta
  • 1 quart chicken stock

Prep:

  1. Over low heat in a medium pot, saute garlic in olive oil or butter and cook for 1-2 minutes.
  2. Add stock, increase heat to high, and bring to a boil.  Slowly add cornmeal while continually whisking until all has been added.
  3. Cook about 35-45 minutes until cornmeal is cooked through (no longer gritty), whisking every 5-10 minutes to avoid lumps forming.
  4. Meanwhile, saute sausages in olive oil over high heat until browned and almost cooked through.
  5. Remove, add more butter to saute pan and saute mushrooms and leeks until cooked through (~15 minutes).
  6. Very important: taste all components for salt & pepper and adjust accordingly.

Sources:

Polenta: Cayuga Pure Organics

Sausage: Arcadian Pastures

(Brooklyn Grand Army Plaza Greenmarket)

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