Rating: 4.5 stars
36 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light October 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 cup polenta and 1 cup ragù)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

Nutrition Facts

428 calories; fat 18.7g; saturated fat 8.4g; mono fat 8.5g; poly fat 1.4g; protein 18.2g; carbohydrates 46g; fiber 4.6g; cholesterol 53mg; iron 3.3mg; sodium 821mg; calcium 74mg.
Advertisement