Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût

Ingredients for Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût

• 900g precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds

• 80ml grated parmesan

• 2 tablespoons olive oil, divided

• 450g sweet Italian sausage, casing removed

• 230g mixed sliced fresh wild mushrooms

• 120ml dry red wine

• 350ml bottled marinara sauce

• Accompaniment: grated parmesan

Preheat grill.

Grill 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 grill until polenta is golden in spots and cheese is melted, about 7 minutes more.

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.

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.

Serve ragout spooned over polenta.

Avvertenza

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