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Recipe
Parmesan-crusted Polenta with Sausage over mushroom Ragout Recipe
The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.
| Prep time: 10 Minutes |
Italian
|
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 424 | 71% |
| Total Fat 47.24g | 59% |
| Saturated Fat 15.83g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1351mg | 56% |
| Potassium 638mg | 18% |
| Total Carbs 15.05g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.74g | 6% |
| Protein 21.09g | 34% |
Ingredients Convert Measures
- 2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
- 1/3 cup grated parmesan
- 2 tablespoons olive oil, divided
- 1 pound sweet Italian sausage, casing removed
- 1/2 pound mixed sliced fresh wild mushrooms
- 1/2 cup dry red wine
- 1 1/2 cups bottled marinara sauce
- Accompaniment: grated parmesan
Directions
- Preheat broiler.
- 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.
- 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.
- 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. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
- Serve ragout spooned over polenta.
