Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          water
   1      cup           quick-cooking polenta
   4      tablespoons   olive oil
   1      medium        red onion -- thinly sliced
   2      pounds        Italian sausage -- cut into 1" pieces
   1      large         portobello mushroom -- foot removed,
                        cap thinly sliced
   1      tablespoon    finely-chopped rosemary leaves
   1      cup           red wine
   3      tablespoons   sour cream
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Pour water in a 6-quart sauce pan and bring to a boil. Pour polenta in a thin stream into boiling water and, whisking constantly, cook until as thick as porridge. Continue cooking, stirring with a wooden spoon until too thick to stir. Pour polenta out onto a wooden cutting board. In a 12- to 14-inch sauté pan, heat oil until smoking and add onion. Cook until just softened, or 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. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D02)