creamy parmesan polenta and sausage mushroom ragu

Name: Creamy Parmesan Polenta and Sausage Mushroom Ragu
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: ## SAUSAGE AND MUSHROOM RAGU; 1/2 pound(s) italian sausage, no casings; 1 pound(s) fresh button mushrooms (thinly sliced); 4 tablespoon(s) butter; 4 clove(s) garlic (minced); 1 - onion (chopped finely); 1 tablespoon(s) soy sauce; 1/2 cup(s) red cooking wine; 8 ounce(s) can of tomato sauce; 1 1/2 cup(s) beef stock or broth; 1 tablespoon(s) cornstarch; 1/2 teaspoon(s) sugar; 1 tablespoon(s) dried herbs (rosemary, thyme, parsley) fresh is best; - salt and pepper to season; ## CREAMY PARMESAN POLENTA; 6 cup(s) water; 2 teaspoon(s) salt (plus more to season); 1 3/4 cup(s) yellow cornmeal; 3 tablespoon(s) butter; 1 cup(s) parmesan cheese (grated); 1 cup(s) heavy whipping cream; 1 teaspoon(s) pepper (plus more to season)

(1 RATING)

101 Pinches 1 Photo

Melissa Turner

EAST MOLINE, IL

Updated on Mar 14, 2013

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

Rate

Got picture off the internet. My recipe looks almost exactly like this when I make it. Next time I cook it I will make sure to take my own picture.

prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

SAUSAGE AND MUSHROOM RAGU
1/2 pound italian sausage, no casings
1 pound fresh button mushrooms (thinly sliced)
4 tablespoons butter
4 cloves garlic (minced)
1 - onion (chopped finely)
1 tablespoon soy sauce
1/2 cup red cooking wine
8 ounces can of tomato sauce
1 1/2 cups beef stock or broth
1 tablespoon cornstarch
1/2 teaspoon sugar
1 tablespoon dried herbs (rosemary, thyme, parsley) fresh is best
- salt and pepper to season
CREAMY PARMESAN POLENTA
6 cups water
2 teaspoons salt (plus more to season)
1 3/4 cups yellow cornmeal
3 tablespoons butter
1 cup parmesan cheese (grated)
1 cup heavy whipping cream
1 teaspoon pepper (plus more to season)

How To Make creamy parmesan polenta and sausage mushroom ragu

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.

Step 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.
Step 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.
Step 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.
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