Mushroom And Sausage Ragu On Soft Polenta

By á-170456

Ingredients

• 8 ounces Italian sausage links
• 2 tablespoons olive oil
• 1 1/2 pounds fresh whole white mushrooms cleaned, trimmed, and sliced - (abt 7 1/2 cups)
• 1 1/2 cups tomato-based pasta sauce (any variety)
• Water as needed
• 3/4 cup instant polenta
• 3/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

In 12-inch skillet, combine sausages and 2 tablespoons water. Cook, over medium-high heat, turning until browned on all sides, about 12 minutes. Remove sausages and drain on paper towels.

Drain grease from pan. Add olive oil; heat until hot. Add mushrooms; cook and stir until lightly browned and liquid has evaporated, about 12 minutes. Cut sausage into 1/4-inch slices; add to skillet with pasta sauce and water as needed to thin sauce. Simmer uncovered until hot, about 5 minutes, stirring occasionally.

Meanwhile, in large microwaveable bowl, combine polenta and 1 1/2 cups water; whisk until smooth. Gradually whisk in 2 cups water with the salt and pepper until smooth. (For polenta with creamy texture, substitute 1 1/2 cups milk and 2 cups chicken broth for water; omit salt.) Microwave on high for 4 minutes. Whisk until mixture is well blended; microwave until cooked, about 4 minutes longer.

Serve mushroom and sausage ragu over polenta. Garnish with thinly sliced fresh basil leaves, if desired.

This recipe yields 4 servings.