Parmesan-crusted polenta with sausage-mushroom ragout
adapted from Gourmet, Dec. 2007
I've taken the liberty of changing the directions a little, because they made no sense to me the way they were written. This was quick to pull together, and very tasty. You could easily make it vegetarian by omitting the sausage and increasing the mushrooms, or you could substitute turkey Italian sausage. We, however, used good old pork sausage. It made enough for Ernie to have seconds, and for me to have the leftovers for lunch tomorrow.
2 lb. precooked polenta (we used some that was garlic and sundried tomato flavored), cut into 1/2-inch thick rounds
1/3 c. grated parmesan
2 Tbsp. olive oil, divided
1 lb. sweet Italian sausage, casing removed (I used the stuff in the big tube, so I didn't have to remove the casing)
1/2 lb. mixed sliced fresh wild mushrooms
1/2 c. dry red wine
1 1/2 c. bottled marinara sauce
Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 more minutes.
Meanwhile, heat 1 Tbsp. olive oil over high heat, then cook sausage, breaking up lumps until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaning Tbsp. of oil in skillet over medium heat, then cook mushrooms until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes.
Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.
I've taken the liberty of changing the directions a little, because they made no sense to me the way they were written. This was quick to pull together, and very tasty. You could easily make it vegetarian by omitting the sausage and increasing the mushrooms, or you could substitute turkey Italian sausage. We, however, used good old pork sausage. It made enough for Ernie to have seconds, and for me to have the leftovers for lunch tomorrow.
2 lb. precooked polenta (we used some that was garlic and sundried tomato flavored), cut into 1/2-inch thick rounds
1/3 c. grated parmesan
2 Tbsp. olive oil, divided
1 lb. sweet Italian sausage, casing removed (I used the stuff in the big tube, so I didn't have to remove the casing)
1/2 lb. mixed sliced fresh wild mushrooms
1/2 c. dry red wine
1 1/2 c. bottled marinara sauce
Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 more minutes.
Meanwhile, heat 1 Tbsp. olive oil over high heat, then cook sausage, breaking up lumps until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaning Tbsp. of oil in skillet over medium heat, then cook mushrooms until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes.
Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.
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