Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
A hearty Italian-inspired dish featuring crispy broiled polenta rounds topped with melted parmesan and a rich ragout of Italian sausage, wild mushrooms, and marinara sauce.
Ingredients
- •2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
- •⅓ cup grated parmesan
- •2 tablespoons olive oil
- •1 pound sweet Italian sausage
- •½ pound mixed sliced fresh wild mushrooms
- •½ cup dry red wine
- •1½ cups bottled marinara sauce
- •to taste grated parmesan
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 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.
14 min
- 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 min
- 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. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
10 min
- 5.
Serve ragout spooned over polenta.
2 min
