Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it. 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 |
Directions:
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.
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