Sweet sausage and mushroom ragout with Polenta

Sheila McKay


This is a great winter dish. Makes you feel all warm inside. The combination of sweet sausage with creamy polenta is soooo good!

★★★★★ 2 votes
5 Min
30 Min


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1 1/2 Tbsp
olive oil
8 oz
sweet italian sausage
1/2 c
chopped yellow onion
1 lb
cremini mushrooms, sliced
3 large
garlic cloves, minced
1/2 tsp
kosher salt
1 can(s)
diced tomatoes (14.5 oz)
2 1/2 c
chicken broth
1 1/2 c
1 c
uncooked polenta
4 oz
cream cheese
4 oz
parmesan cheese grated
1 Tbsp
1/4 tsp
red pepper flakes

How to Make Sweet sausage and mushroom ragout with Polenta


  • 1Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

    Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/4 teaspoon salt, red pepper flakes, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.

    Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/4 teaspoon salt, cheeses, and butter. Serve with sausage mixture

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