PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT
Steps:
- Preheat broiler.
- 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.
- 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.
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Gatete Frank
[email protected]I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make polenta dish.
Takyi Enock
[email protected]This was my first time making polenta, and I was really happy with how it turned out. The Parmesan crust was crispy and flavorful, and the polenta itself was creamy and smooth. The sausage-mushroom ragout was also delicious.
Hunter Craft
[email protected]Overall, I thought this recipe was pretty good. The polenta was creamy and cheesy, and the sausage-mushroom ragout was flavorful. However, I think it could have been better if I had used a different type of cheese for the polenta.
Walter Maodzeka
[email protected]This recipe is a great starting point, but it needs some tweaking. I would recommend adding more herbs and spices to the polenta and ragout. I also think it would be better served with a side of roasted vegetables.
Venom 7boss
[email protected]I'm not sure what went wrong, but my polenta turned out gummy and the sausage-mushroom ragout was very bland. I followed the recipe exactly, so I'm not sure what happened.
Alex Tanjina
[email protected]This dish was okay, but I wasn't blown away. The polenta was a bit bland, and the sausage-mushroom ragout was a bit too salty for my taste.
Shannel Costa
[email protected]I enjoyed this recipe, but I made a few changes. I used ground turkey instead of sausage, and I added some chopped spinach to the ragout. I also served it with a side of marinara sauce.
Jonathan Hunt
[email protected]This recipe was a bit more work than I expected, but it was worth it. The polenta was delicious, and the sausage-mushroom ragout was even better. I served it with a side of roasted asparagus, and it was a perfect meal.
Rishan Rik
[email protected]I followed the recipe exactly and the dish turned out perfectly. The polenta was creamy and cheesy, and the sausage-mushroom ragout was so flavorful. I will definitely be making this again.
Msawakhe Celumusa
[email protected]This dish was easy to make and turned out great! I used a pre-made polenta mix, which made it even quicker. The sausage-mushroom ragout was also very easy to make and was packed with flavor.
Turyahabwe John
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The Parmesan crust was crispy and golden, and the polenta itself was creamy and flavorful. The sausage-mushroom ragout was also delicious.
Ramesh Chauhan
[email protected]This recipe is a winner! The polenta was creamy and cheesy, and the sausage-mushroom ragout was incredibly flavorful. I served it with a side of roasted vegetables, and it was a perfect meal.