Preheat the grill for direct grilling over high heat, getting it hot enough that you can hold your hand above the heat for only 1-2 seconds. Place a grill skillet off to one side.
Slice 4 (1/4 inch, 1 ounce) rounds from a store-bought polenta log and brush both sides with 1 tsp olive oil. Cooke on the grill grate, turning once, until well seared on both sides, about 10 minutes.
Meanwhile, grease the hit skillet with a thin coat of vegetable oil, using a cloth rag held with lon-handled tongs.
Add 1 (8 ouce) package sliced mushrooms and 1 crumbled (7 ounce) mild Italian turkey sausage link, casing removed. Stir-fry until mushrooms are tender and sausage is cooked through, 5-8 minutes. Sprinkle with 1/2 teaspoon dried oregano and serve over the polenta rounds.
Originally Submitted
1/10/2009
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