Sausage And Mushroom Ragù With Polenta Recipes

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SAUSAGE AND MUSHROOM RAGù WITH POLENTA



Sausage and mushroom ragù with polenta image

This heartwarming sausage and mushroom ragu, served with parmesan polenta, will warm the cockles on cold winter days.

Provided by delicious. magazine

Categories     Ragù recipes

Yield Serves 8

Number Of Ingredients 18

50g dried porcini mushrooms
6 tbsp olive oil
800g meaty pork sausages, skinned and broken into small chunky pieces
1 medium onion, chopped
3 garlic cloves, crushed
1 large rosemary sprig, leaves picked and finely chopped
2 tsp fennel seeds, lightly crushed
½ tsp chilli flakes
150ml dry white wine
2 x 400g cans chopped tomatoes
3 fresh bay leaves
450g mushrooms, cleaned if necessary, then thickly sliced
A little fresh flatleaf parsley, chopped, to serve
For the parmesan polenta
250g quick-cook polenta
1½ tsp salt
75g butter
150g parmesan, finely grated

Steps:

  • Cover the dried porcini with 200ml freshly boiled water, then leave to soak for 30 minutes. Meanwhile, heat 2 tbsp of the oil in a large, non-stick frying pan. Add half the sausage pieces and fry briskly, stirring occasionally, until golden brown all over. Lift onto a plate with a slotted spoon and repeat with the remainder.
  • Heat another 2 tbsp olive oil in a large pan, add the chopped onion, cover and fry gently for 10 minutes, uncovering and stirring occasionally until soft and lightly golden.
  • Drain the soaked porcini, reserving the liquid, and squeeze out as much water as you can from the mushrooms. Uncover the pan, add the soaked mushrooms, garlic, rosemary, fennel seeds and chilli, then fry for 1-2 minutes. Add the wine and simmer until it has almost all evaporated. Add the browned sausage pieces to the pan with the tomatoes, bay leaves and all but the last teaspoon or two of the mushroom soaking liquid (in case there's grit in it). Simmer gently for 20 minutes, stirring every now and then.
  • Meanwhile, for the polenta, bring 1.8 litres water to the boil in ?a separate, large saucepan. Slowly pour in the polenta, stirring all the time. Add the salt, then simmer for 8 minutes, stirring frequently to remove any lumps.
  • When the ragù has reduced and thickened, heat the remaining olive oil in a large frying pan. Add the fresh mushrooms and some seasoning, then fry over a high ?heat for 3 minutes, turning the mushroom slices half way through, until lightly golden. Stir them into the ragù, cover and leave to simmer for another 5 minutes. Season.
  • Stir the butter into the cooked polenta along with the Parmesan, then season to taste.
  • To serve, spoon the polenta into warmed deep bowls, then top with the ragù and a sprinkle of parsley.

Nutrition Facts : Calories 633kcals, Fat 42.3g (16.7g saturated), Protein 27.1g, Carbohydrate 31.5g (5.4g sugars), Fiber 4.1g

PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT



Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût image

Provided by Andrea Albin

Categories     Mushroom     Tomato     Broil     Quick & Easy     Parmesan     Sausage     Cornmeal     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

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

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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