Parmesan Polenta Cakes with Mushroom & Sausage Hash

For the polenta (see recipe note below): Bring water, milk and salt to boil. {Watch it carefully!} Once it boils, whisk in polenta and cook 25-30 minutes until very thick, stirring frequently. Remove from heat and stir in 1 tablespoon butter and parmesan cheese. Grease a 9×9 square baking dish and spread polenta evenly into dish. Cover with plastic wrap and refrigerate until dinner.

For the hash- Place a large skillet over medium heat and melt butter. Stir in onions and carrots and saute 5 minutes. Stir in garlic, mushrooms and sausage and cook another 10 minutes until veggies and sausage have browned. Stir in seasonings and then de-glaze the pan with chicken broth. Reduce heat to low and stir in cream. Keep warm over low heat until ready to serve.

For serving: Preheat a large {preferrably non-stick} skillet to medium high heat. Melt the remaining 2 tablespoons of butter in pan. Remove polenta from fridge and cut it into 4 large circles {or cut into squares to have no ugly edges to fry up!} Place the polenta cutouts in hot pan and fry 2-3 minutes per side or until browned and crispy. Remove from pan and place polenta circles onto your serving platter. Top with hash, more parmesan cheese and fresh parsley. Serve hot.

Recipe notes: Feel free to use quick cooking polenta to make your job quicker. You can also forgo the refrigeration process and serve the polenta from the pot.