Ragout With Polenta Recipe
2 lb. precooked polenta (in a tube), cut into 4 (1/2-inch thick) rounds
1/3 cup grated parmesan
2 tablespoons olive oil, divided
1 lb sweet Italian turkey sausage, casing removed
½ lb mixed sliced fresh mushrooms
½ cup dry red wine
1 ½ cups bottled marinara or pasta sauce
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 skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to 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 half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta. Garnish with freshly grated parmesan and freshly chopped basil.
© Paul Myrick 2009, all rights reserved