
Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
A delicious italian dish. and gluten-free friendly.
Total Time
86 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
- 1/3 cup grated parmesan
- 2 tablespoons olive oil, divided
- 1 pound sweet Italian sausage, casing removed
- 1/2 pound mixed sliced fresh wild mushrooms
- 1/2 cup dry red wine
- 1 1/2 cups bottled marinara sauce
- Accompaniment: grated parmesan
Instructions
- 1
Preheat broiler.
- 2
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.
- 3
Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
- 4
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 about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
- 5
Serve ragout spooned over polenta.