sweet sausage and mushroom ragout with polenta
This is a great winter dish. Makes you feel all warm inside. The combination of sweet sausage with creamy polenta is soooo good!
prep time
5 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 1 1/2 tablespoons olive oil
- 8 ounces sweet italian sausage
- 1/2 cup chopped yellow onion
- 1 pound cremini mushrooms, sliced
- 3 large garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1 can diced tomatoes (14.5 oz)
- 2 1/2 cups chicken broth
- 1 1/2 cups water
- 1 cup uncooked polenta
- 4 ounces cream cheese
- 4 ounces parmesan cheese grated
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes
How To Make sweet sausage and mushroom ragout with polenta
-
Step 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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Culture:
Italian
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