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creamy parmesan polenta and sausage mushroom ragu

(1 rating)
Mlturner908 avatar
Recipe by
Melissa Turner
@Mlturner908
EAST MOLINE, IL

This is so so good. I have messed with several different recipes for a while and this is what I ended up with. Enjoy!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For creamy parmesan polenta and sausage mushroom ragu

  • SAUSAGE AND MUSHROOM RAGU
  • 1/2 lb
    italian sausage, no casings
  • 1 lb
    fresh button mushrooms (thinly sliced)
  • 4 Tbsp
    butter
  • 4 clove
    garlic (minced)
  • 1
    onion (chopped finely)
  • 1 Tbsp
    soy sauce
  • 1/2 c
    red cooking wine
  • 8 oz
    can of tomato sauce
  • 1 1/2 c
    beef stock or broth
  • 1 Tbsp
    cornstarch
  • 1/2 tsp
    sugar
  • 1 Tbsp
    dried herbs (rosemary, thyme, parsley) fresh is best
  • salt and pepper to season
  • CREAMY PARMESAN POLENTA
  • 6 c
    water
  • 2 tsp
    salt (plus more to season)
  • 1 3/4 c
    yellow cornmeal
  • 3 Tbsp
    butter
  • 1 c
    parmesan cheese (grated)
  • 1 c
    heavy whipping cream
  • 1 tsp
    pepper (plus more to season)

How To Make creamy parmesan polenta and sausage mushroom ragu

  • 1
    In a small bowl, combine sliced mushrooms in 1 cup water. Let sit 8-10 minutes, until mushrooms are supple. Drain reserving liquid.
  • 2
    Heat a skillet over medium-high heat. Add 2 tbsp butter to pan. Add sausage to pan crumble and saute 3 minutes or until browned. Remove sausage from pan and drain off fat.
  • 3
    In a large skillet, melt 2 tbsp's butter over medium heat. Add onion, and and garlic, saute 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Stir in sausage, wine and tomato sauce, bring to a boil. Cook for 5 minutes, or until tomato sauce has reduced. Mix beef stock, cornstarch and sugar together and add to mushroom mixture. Stirring well, bring to a boil, and simmer 2-3 minutes. Stir in fresh herbs and season to taste with salt and pepper.
  • 4
    Cook Polenta while cooking sausageAdd the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.
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