Parmesan-Crusted Polenta with Sausage-Mushroom Ragout

By Bostoncook

Ingredients

• 2 pounds pre-cooked polenta, cut into 4 (1/2-inch-thick) rounds
• 1/3 cup parmesan cheese
• 2 tablespoons olive oil, divided
• 1 pound sweet Italian turkey sausage link, casing removed
• 1/2 pound mixed sliced fresh wild mushrooms
• 1/2 cup dry red wine
• 1 1/2 cups marinara sauce
• Accompaniment: grated parmesan

Details

Servings 4

Preparation

Step 1

1. Preheat broiler.

2. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.

3. Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.

4. Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes.

5. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt. Serve ragout spooned over polenta

Really quite good! Used turkey sausage and Newman's sockarooni sauce. Next time wouldn't add cheese to the polenta - didn't need it. Actually much better the next day.