Real Recipes From Real Home Cooks ®

sweet sausage and mushroom ragout with polenta

(2 ratings)
Recipe by
Sheila McKay
Wichita Falls, TX

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

(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min

Ingredients For sweet sausage and mushroom ragout with polenta

  • 1 1/2 Tbsp
    olive oil
  • 8 oz
    sweet italian sausage
  • 1/2 c
    chopped yellow onion
  • 1 lb
    cremini mushrooms, sliced
  • 3 lg
    garlic cloves, minced
  • 1/2 tsp
    kosher salt
  • 1 can
    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

  • 1
    Heat 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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