
Polenta with Sausage and Mushrooms (Polenta con Salsiccia e Funghi)
A hearty and rustic Italian main course featuring creamy, slow-cooked polenta topped with a rich, savory ragù of Italian sausage, earthy mushrooms, and aromatic herbs in a robust tomato sauce.
Ingredients
- •4 cup water or vegetable broth
- •1 cup fine or medium-grain polenta (cornmeal)
- •1 teaspoon salt
- •2 tablespoon unsalted butter
- •0.3 cup Parmigiano-Reggiano cheese, grated
- •2 tablespoon extra virgin olive oil
- •1 lb Italian sausage, mild or hot, casings removed
- •1 medium yellow onion, chopped
- •3 garlic cloves, minced
- •8 oz cremini mushrooms, sliced
- •0.5 cup dry white wine
- •14.5 oz can crushed tomatoes (San Marzano recommended)
- •1 teaspoon fresh rosemary, chopped
- •1 teaspoon fresh thyme, chopped
- •0.3 teaspoon red pepper flakes
- • to taste salt
- • to taste black pepper, freshly ground
- •2 tablespoon fresh parsley, chopped
- • for serving Parmigiano-Reggiano cheese, grated
Instructions
- 1
Prepare the Ragù: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan.
- 2
Add the chopped onion to the pan and cook until softened, about 5 minutes. Then add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 7-10 minutes.
- 3
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 3-5 minutes.
- 4
Stir in the crushed tomatoes, cooked sausage, chopped rosemary, chopped thyme, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20-25 minutes, stirring occasionally, to allow the flavors to meld. Season with salt and black pepper to taste.
- 5
Prepare the Polenta: While the ragù simmers, bring 4 cups of water (or broth) and 1 teaspoon of salt to a boil in a heavy-bottomed saucepan or Dutch oven.
- 6
Slowly whisk in the polenta in a thin stream to prevent lumps. Reduce the heat to low. Cook, stirring frequently (or continuously for traditional polenta), for 30-40 minutes, or until the polenta is creamy and pulls away from the sides of the pan. If it becomes too thick, add a little more hot water or broth, 1/4 cup at a time.
- 7
Remove the polenta from heat. Stir in the butter and 1/4 cup of grated Parmigiano-Reggiano until melted and combined. Taste and adjust seasoning with salt if needed.
- 8
Serve: Divide the hot polenta among serving bowls. Spoon a generous amount of the sausage and mushroom ragù over the polenta. Garnish with fresh chopped parsley and a sprinkle of additional grated Parmigiano-Reggiano cheese. Serve immediately.
Chef's Tips
- 💡For Creamier Polenta: Use fine-grain polenta and stir almost continuously for the creamiest result. For a more hands-off approach, you can use instant or quick-cooking polenta and follow package directions, adjusting liquid as needed.
- 💡Sausage Choice: Adjust the heat level of your dish by choosing mild or hot Italian sausage. Sweet Italian sausage also works wonderfully for a slightly different flavor profile.
- 💡Mushroom Variety: Feel free to use a mix of mushrooms like shiitake or oyster mushrooms along with cremini for added depth of flavor and texture.
- 💡Make Ahead: The sausage and mushroom ragù can be made a day in advance and reheated gently on the stovetop. Polenta is best made fresh, but leftovers can be chilled, sliced, and then fried or grilled.
- 💡Flavor Boost: A small splash of balsamic vinegar or a pinch of sugar can be added to the ragù along with the tomatoes to balance the acidity and enhance the overall flavor.
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