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Receta Parmesan-crusted Polenta with Sausage over mushroom Ragout
by pescador

Parmesan-crusted Polenta with Sausage over mushroom Ragout

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.

Calificación: 3/5
Avg. 3/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: Zinfandel, Cabernet

Ingredientes

  • 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

Direcciones

  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.