This hearty entrée features a mushroom and sausage ragù (Italian meat-and-tomato pasta sauce) served over creamy polenta. Cook the polenta while the ragù simmers so everything will be ready and hot at the same time.
1 1/2 tablespoons olive oil, divided
8 ounces hot turkey Italian sausage
1/2 cup chopped onion
1 pound cremini mushrooms, sliced
2 large garlic cloves, minced
1/4 teaspoon kosher salt, divided
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 cups water
1 cup uncooked polenta
4 ounces 1/3-less-fat cream cheese
1 tablespoon butter
How to Make It
Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.
Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
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, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.
Wine match: Tempranillo At $99, who wouldn't jump for joy about the La Granja 360 Tempranillo (Carinena, Spain, 2008). Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta. --Alexander Spacher
This was simple enough for a weeknight and deliciously warming for a cold winter's day! I am a massive fan of mushrooms so this was a favorite. I'd never made polenta before but it was easy (took half the time as listed). Bookmarking this to make again and again :)
My boyfriend looooved this dish. I personally liked the ragu quite a bit more than the grits - I feel it calls for way too much cream cheese, and that less of a harder cheese (some parmesan or cheddar) would add more flavor overall. I also thickened the ragu sauce by mixing a tablespoon of cornstarch into it. Definitely a fantastic dish for the mushroom lover - I will probably be making this again in the future.
I made this last night and it was delicious! I used coarse corn meal instead of packaged polenta and added marscapone instead of cream cheese. Completely reminded my family of the polenta we would have at a local Italian restuarant. This is a must make!
This recipe was fantastic! Family said it was one of the tastiest things I had made. Going to make it again tonight, although will be using mild pork sausage instead of turkey...not as healthy, but I think the extra fat will really pump up the flavor. Sprinkled a little Parmesan on top and it made a big difference.
Guess it's just me, but this dish tasted as if I dumped a can of cheap mushroom Ragu over polenta. Everyone's taste buds are different, but personally I didn't like this dish at all and either did my BF. I wouldn't make this again.
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