Photo: John Autry; Styling: Leigh Ann Ross
4 servings (serving size: 1 cup polenta and 1 cup ragù)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews


July 20, 2015
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 :)

laebrown's Review

April 04, 2014
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.

Chefish7's Review

December 02, 2013
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!

ktleyed's Review

October 12, 2013
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.

stpage's Review

March 10, 2013
This has become one of my favorite recipes.

cancemini4's Review

October 07, 2012

Dpearson's Review

April 17, 2012
Great meal. I used apple smoked chicken sausage and it turned out great

Cateotomato's Review

February 16, 2012
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's Review

February 08, 2012
Thought it was quite delicious. I put parmesan in the polenta as I didn't have cream cheese.

LoniRV's Review

October 26, 2011
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.