Creamy Parmesan Polenta and Sausage Mushroom Ragu

Melissa Turner

By
@Mlturner908

This is so so good. I have messed with several different recipes for a while and this is what I ended up with. Enjoy!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

SAUSAGE AND MUSHROOM RAGU

1/2 lb
italian sausage, no casings
1 lb
fresh button mushrooms (thinly sliced)
4 Tbsp
butter
4 clove
garlic (minced)
1
onion (chopped finely)
1 Tbsp
soy sauce
1/2 c
red cooking wine
8 oz
can of tomato sauce
1 1/2 c
beef stock or broth
1 Tbsp
cornstarch
1/2 tsp
sugar
1 Tbsp
dried herbs (rosemary, thyme, parsley) fresh is best
salt and pepper to season

CREAMY PARMESAN POLENTA

6 c
water
2 tsp
salt (plus more to season)
1 3/4 c
yellow cornmeal
3 Tbsp
butter
1 c
parmesan cheese (grated)
1 c
heavy whipping cream
1 tsp
pepper (plus more to season)

Directions Step-By-Step

1
In a small bowl, combine sliced mushrooms in 1 cup water. Let sit 8-10 minutes, until mushrooms are supple. Drain reserving liquid.
2
Heat a skillet over medium-high heat. Add 2 tbsp butter to pan. Add sausage to pan crumble and saute 3 minutes or until browned. Remove sausage from pan and drain off fat.
3
In a large skillet, melt 2 tbsp's butter over medium heat. Add onion, and and garlic, saute 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Stir in sausage, wine and tomato sauce, bring to a boil. Cook for 5 minutes, or until tomato sauce has reduced. Mix beef stock, cornstarch and sugar together and add to mushroom mixture. Stirring well, bring to a boil, and simmer 2-3 minutes. Stir in fresh herbs and season to taste with salt and pepper.
4
Cook Polenta while cooking sausageAdd the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Quick & Easy