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Mushroom and Sausage Ragu with Polenta


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  • 1 1/2 tbsp olive oil
  • 8 ounces turkey Italian sausage
  • 1/2 cup chopped onion
  • 1 pound sliced cremini mushrooms
  • 2 large garlic cloves minced
  • 1/4 tsp salt
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 2 1/2 cups chicken broth
  • 1 1/2 cups water
  • 1 c uncooked polenta
  • 4 ounces 1/3 less fat cream cheese
  • 1 tbsp butter


Servings 4


Step 1

1. Heat skillet over medium-high heat. Add 1 1/2 tsps oil to pan; swirl to coat. Remove sausage from casings and add to pan. Saute' until browned. Remove sausage from pan.
2. Add 1 tbsp oil to pan. Add onion; saute' stirring occassionally. Add mushrooms. Saute'. Add garlic; saute' 1 minute stirring constantly. Stir in sausage, salt and tomatoes. Bring to a simmer. Reduce heat to medium. Simmer for 15 minutes.
3. 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. Stir in cheese and butter. Serve with sausage mixture.


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