Best 5 Creamy Parmesan Polenta And Sausage Mushroom Ragu Recipes

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Indulge in a culinary journey with this delightful Creamy Parmesan Polenta and Sausage Mushroom Ragu recipe. This satisfying dish combines the creaminess of polenta with the hearty flavors of sausage and mushrooms in a rich and savory sauce. Our step-by-step guide ensures perfect results every time.

Alongside the main recipe, we present a collection of equally enticing dishes to tantalize your taste buds. Create a flavorful starter with our Prosciutto-Wrapped Asparagus, where crispy prosciutto pairs perfectly with tender asparagus spears. For a refreshing side, try our vibrant Lemon-Herb Quinoa Salad, packed with fresh herbs and a zesty lemon dressing. And to satisfy your sweet cravings, whip up a batch of our decadent Chocolate Lava Cakes, featuring a molten chocolate center that oozes out with every bite.

These recipes promise a delightful culinary experience, whether you're hosting a dinner party or cooking for a cozy night in. Bon appétit!

Here are our top 5 tried and tested recipes!

CREAMY PARMESAN POLENTA AND SAUSAGE MUSHROOM RAGU



Creamy Parmesan Polenta and Sausage Mushroom Ragu image

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

Provided by Melissa Turner

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 22

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)

Steps:

  • 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.

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
  • Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
  • Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE



Baked Polenta with Sausage and Mushroom Sauce image

Surprisingly easy method for preparing polenta. No standing over the stove stirring for 30 minutes. And, the best part... it turns out perfect every single time. The sauce is fresh and complements the polenta well.

Provided by Candice

Time 55m

Yield 6

Number Of Ingredients 16

3 ½ cups water
1 cup polenta or yellow cornmeal
3 tablespoons salted butter, melted
3 large cloves garlic, finely chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup freshly grated Parmesan cheese
1 tablespoon olive oil
¼ cup finely chopped onion
1 (10 ounce) package sliced white mushrooms
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
2 cups sliced cooked Italian sausage
½ cup chicken stock
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
  • Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
  • While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
  • Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
  • Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 32 g, Cholesterol 61.7 mg, Fat 30.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 1508.8 mg, Sugar 4.8 g

CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

Steps:

  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients. The better the ingredients, the better the dish will taste.
  • Don't be afraid to experiment with different flavors. There are many variations of creamy parmesan polenta and sausage mushroom ragu, so feel free to add your own personal touch.
  • Be patient when cooking the polenta. It takes time to cook through, so don't rush the process. Stir it frequently to prevent it from sticking to the pot.
  • If you don't have time to make the sausage mushroom ragu, you can use a store-bought marinara sauce instead.
  • Serve the creamy parmesan polenta and sausage mushroom ragu with a side of crusty bread or a green salad.

Conclusion:

Creamy parmesan polenta and sausage mushroom ragu is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a delicious and comforting meal, give this recipe a try.

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