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.
CREAMY POLENTA & MUSHROOM RAGOUT
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
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
CREAMY POLENTA WITH TURKEY SAUSAGE AND MUSHROOM RAGOUT
Yield 4 people
Number Of Ingredients 29
Steps:
- FOR RAGOUT: Stir fry ground turkey sausage till cooked through and remove. Saute onions and garlic in olive oil till soft- about 6 mins. Add red wine and stir 3 mins. ADD tomato sauce, mirin, brown sugar, bay leaf oregano, red pepper,chicken stock, cooked sausage and juices. Bring to boil and then simmer 30mins. Meantime, make the polenta: Bring milk amd chicken stock to boil. Then lower to simmer and add polenta and stir till thick and creamy. Add butter and cheese. Remove from heat. Spoon into bowls and top with ragout
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
- Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
More about "creamy polenta with turkey sausage and mushroom ragout food"
MUSHROOM RAGù WITH POLENTA | THE MODERN PROPER
From themodernproper.com
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE
From myrecipes.com
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT - FOOD
From foodandwine.com
SAUSAGE RAGU AND CREAMY, CHEESY POLENTA - RACHAEL …
From rachaelrayshow.com
RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA | KITCHN
From thekitchn.com
SAUSAGE AND MUSHROOM RAGOUT WITH SOFT POLENTA
From cbc.ca
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE …
From familystylefood.com
HOW TO MAKE THE BEST POLENTA | FOODIECRUSH .COM
From foodiecrush.com
CREAMY SOFT POLENTA WITH MEAT RAGù RECIPE | EPICURIOUS
From epicurious.com
4.3/5 (18)Author Rick TramontoServings 4-6
EASY POLENTA RECIPE - HOW TO MAKE POLENTA - DELISH
From delish.com
MUSHROOM RAGOUT ON CREAMY POLENTA | CURTIS STONE RECIPES - SBS
From sbs.com.au
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS …
From epicurious.com
CREAMY POLENTA (CREAM CHEESE CREAMY!) - SIMPLY RECIPES
From simplyrecipes.com
CREAMY POLENTA WITH MUSHROOM RAGU | KITCHN
From thekitchn.com
CREAMY POLENTA WITH SAUSAGE AND MUSHROOMS - SAFEWAY
From safeway.ca
MUSHROOM RAGOUT AND CREAMY POLENTA - HONEST COOKING
From honestcooking.com
SAUSAGE RAGU OVER CREAMY POLENTA RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love