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  • Parmesan-crusted Polenta with Sausage over mushroom Ragout

    1 vote
    Parmesan-crusted Polenta with Sausage over mushroom Ragout
    Prep: 10 min Cook: 20 min Servings: 4
    by pescador
    12 recipes
    >
    The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

    Ingredients

    • 2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
    • 1/3 cup grated parmesan
    • 2 tablespoons olive oil, divided
    • 1 pound sweet Italian sausage, casing removed
    • 1/2 pound mixed sliced fresh wild mushrooms
    • 1/2 cup dry red wine
    • 1 1/2 cups bottled marinara sauce
    • Accompaniment: grated parmesan

    Directions

    1. Preheat broiler.
    2. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat 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 minutes more.
    3. Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
    4. Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
    5. Serve ragout spooned over polenta.

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