Mushroom and Sausage Ragu with Polenta

  • lovelld Posted: 09/28/10
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    Too good to be this easy! I made this last night and tossed in some extra mushrooms. They gave the ragu and extra meaty edge that was perfect for my anti-veg husband. The polenta (made with cream cheese) was delicious! I've always made my polenta with parmesan cheese so this was a nice option. I served with a side of kale sauteed with garlic and chili pepper flakes. I'll be making this again and soon!

  • mehart01 Posted: 10/03/10
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    This was a great tasting dish. I put the sauce in the slow cooker after sauteeing all the ingredients, since I was serving it to guests and didn't want to have to fuss with it. It worked great that way.

  • Laurie18 Posted: 02/06/11
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    Loved this and would make this again. Easy and delicious.

  • bostonsmaman Posted: 10/14/10
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    You know it's good when you fight over who gets to take leftovers to work! This was simple, yet delicious & easy to make. It did seem a little one-note, so I added some Italian herbs, pepper & tomato paste, then sprinkled romano on top. I used 1/2 tsp less oil (hard b/c the mushrooms soak it up), omitted the butter and cut the cream cheese by half in the polenta. Yum!

  • paperclippy Posted: 01/06/11
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    This dish is so delicious and so rich. I served it with plain steamed broccoli on the side and was full after half a serving. I made the recipe exactly as indicated except with slightly less butter in the polenta. My polenta package said it took 40 minutes to cook so I started it early, but it was done much faster than that.

  • 1heidi Posted: 09/25/10
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    Easy, easy, easy... loved it! I have been looking for really good food that doesn't cost an arm and a leg (unemployment will do that to you). This one scored! We even hunted down the wine mentioned at the end of the recipe (Trader Joes). As the wine note says... it is tight. We let it breath for quite a while and also passed it through our Vinturi Wine Aerator.

  • Lewy8knoxville Posted: 10/31/10
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    We made the recipe without adaptations and it was excellent. Very flavorful and simple to make. Have made it twice already this month!

  • kapoth45 Posted: 12/05/10
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    Excellent! I used a little extra sausage and white mushrooms instead of crimini. I also pan-fried rounds of polenta and added a splash red wine to the simmering sauce. My husband loved it!

  • lfinney Posted: 01/27/11
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    While I'm sure it's fine as written, have to add for your own taste, so added extra garlic, fennel seeds, oregano & basil to sauce..had tomatos that needed to be used, so chopped & added, and added a splash of red wine, thenn let simmer abt 40 min. Left cream cheese out of polenta and used Parmesan when serving. Add a green salad with red vinegar & EVOO, a glass or 2 of red wine, and you have a lovely dinner with leftovers!

  • dmloss Posted: 03/07/11
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    The polenta was excellent! I following the recipe except I didn't use low-sodium chicken broth. The mushroom/sausage mixture was too watery because the diced tomatoes weren't drained and it seemed like something was missing from the sauce. I will make again, but I will probably add more sausage, red pepper, drained diced tomatoes or tomato puree. I wouldn't add basil and oregano, I liked the sauce without the typical Italian spices.

  • manders01 Posted: 10/04/10
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    So, so good. Very easy and so filling for such a small amount of calories. I'd highly recommend this recipe. Very simple and yet seems fancy. Had leftovers tonight and pan fried the polenta for a twist. Excellent!

  • sprater1 Posted: 10/14/10
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    Great flavor. I used instant polenta and added an additional 2oz of cream cheese. Yum! Even my 5 and 6 year old children loved it! I also used baby bella mushrooms since my grocery store doesn't carry crimini.

  • SaraC2 Posted: 09/19/10
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    Very easy to prepare. I didn't cook the polenta as directed in the recipe. I thought cream cheese in polenta sounded odd, so I used a traditional method of preparation with stock, polenta, and a little bit of butter and 2 T of cream. The whole family loved the mushroom/tomato mixture. Very tasty!

  • MarkSz Posted: 10/03/10
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    Quick, easy, delicious and great leftovers. I have never made Polenta in my life and this was so easy. I added a little more water to the polenta when cooking. I also had the advantage of home grown tomatoes but I think good canned ones would be great also. I also added some dried Italian seasoning and some fresh basil from the garden. My wife and I will cook this again and we have emailed it to family and friends

  • CookinToni Posted: 10/15/10
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    Absolutely delicious! And oh so easy! There's a mistake with the proportion of liquid to polenta, however. Either change the polenta to 16 oz. or halve the liquid. I also used 1 tsp. less olive oil and used only 1 tsp. of butter in the polenta instead of 1 tbsp.

  • SandiePAC Posted: 09/30/10
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    Delicious! I made this for my husband and I tonight, and we both loved it! I found it pretty easy to make, and it went pretty quickly. I used instant polenta, so I started the water/chicken broth when the ragu was simmering and it worked our perfect. We'll see how leftovers taste tomorrow!

  • Cherilynne Posted: 09/26/10
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    Delicious! I added two carrots, halved and sliced, to the saute with the onion and substituted sharp cheddar for the cream cheese in the polenta. I highly recommend this recipe - it's easy, quick, and will reheat well.

  • AlyssaB Posted: 11/07/10
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    Delicious! Easy to make and so good. No alterations needed, except I did use button mushrooms. Will definitely make this again and again.

  • MrnWife05 Posted: 06/18/11
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    I rarely make recipes more than once, but find myself craving this dish and have made it several times. It was so easy and delicious, I didn't alter the recipe at all and loved it!

  • Andrewski1 Posted: 04/16/11
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    Didn't think this would be that great but it had a lot more flavor than I expected. Added extra garlic and oregano. Perfect!

  • JLang6 Posted: 10/14/11
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    This was tastier than I expected. I was just looking for a recipe to use the sausage and found this. Although some readers found the sauce too watery, I did not drain the tomatoes because I would want it to be saucy. I also added some tomato puree and about a 1/3 cup of red wine (as someone else did). The polenta is scrumptious! The ragu was even better as leftovers. I'll definitely make this again.

  • MadamMaddyKJ26 Posted: 10/14/11
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    Loved it! use pre-cooked polenta and it was still good!

  • LoniRV Posted: 10/26/11
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    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.

  • Cateotomato Posted: 02/16/12
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    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.

  • theatrenut Posted: 02/08/12
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    Thought it was quite delicious. I put parmesan in the polenta as I didn't have cream cheese.

  • Dpearson Posted: 04/17/12
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    Great meal. I used apple smoked chicken sausage and it turned out great

  • stpage Posted: 03/10/13
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    This has become one of my favorite recipes.

  • ktleyed Posted: 10/12/13
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    I really enjoyed this and the polenta was delicious with the cream cheese in it. Family wasn't as crazy about it as I was since they're not big mushroom lovers.

  • Chefish7 Posted: 12/02/13
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    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!

  • laebrown Posted: 04/04/14
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    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.

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