Mushroom and Sausage Ragu with Polenta
This recipe was from October 2010 Cooking Light magazine in the budget cooking section and it is supposed to be about $2.49 per person and makes 4 servings. It was very good and a different take to always having pasta.
1 1/2 T EVOO, divided
8 ounces hot turkey italian sausage ( I used 5 links hot italian sausage -casings removed)
1/2 c chopped onion
1 # cremini mushrooms (used baby bellas)
2 large garlic cloves, minced
1/4 t salt, divided
14.5 oz can diced tomatoes, do not drain
2 1/2 c chicken broth
1 1/2 c water
1c polenta (corn meal found in the spanish section of grocery store)
4 oz low fat cream cheese
1 T butter
1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan. (Love this mix n chop tool --so easy to make the meat crumble --use it when I micro-cook meat as well)
Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally.
2.
Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly.
Stir in cooked sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer.
Reduce heat to medium; simmer gently for 15 minutes. Doesn't this look so yummy!!!!
3. Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well.
Reduce heat to medium (or even med low), and simmer 20 minutes or until thick(mine was done in half that time), stirring occasionally. Stir in remaining 1/8 teaspoon salt, cream cheese, and butter.
Serve with sausage mixture.
1 1/2 T EVOO, divided
8 ounces hot turkey italian sausage ( I used 5 links hot italian sausage -casings removed)
1/2 c chopped onion
1 # cremini mushrooms (used baby bellas)
2 large garlic cloves, minced
1/4 t salt, divided
14.5 oz can diced tomatoes, do not drain
2 1/2 c chicken broth
1 1/2 c water
1c polenta (corn meal found in the spanish section of grocery store)
4 oz low fat cream cheese
1 T butter
1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan. (Love this mix n chop tool --so easy to make the meat crumble --use it when I micro-cook meat as well)
Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally.
2.
Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly.
Stir in cooked sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer.
Reduce heat to medium; simmer gently for 15 minutes. Doesn't this look so yummy!!!!
3. Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well.
Reduce heat to medium (or even med low), and simmer 20 minutes or until thick(mine was done in half that time), stirring occasionally. Stir in remaining 1/8 teaspoon salt, cream cheese, and butter.
Serve with sausage mixture.
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