Polenta with Sausage and Mushrooms (Polenta con Salsiccia e Funghi)

• •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. 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. 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. 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. 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. 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. 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. 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. 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.