Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
ItalianEasyGluten-Free

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. 1

    Preheat broiler.

  2. 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. 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. 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. 5

    Serve ragout spooned over polenta.

Cooking Timer

01:26:00
Custom Timer (minutes)

Recipe Info

Prep Time:31 min
Cook Time:55 min
Total Time:86 min
Difficulty:Easy
Servings:8