Recipe: Mushroom and Sausage Ragu on Soft Polenta

MUSHROOM AND SAUSAGE RAGU ON SOFT POLENTA

8 ounces Italian sausage link
2 tablespoons water
2 tablespoons olive oil
1 1/2 pounds (8 cups) sliced mushroom
3/4 cup instant polenta
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water (or milk)
2 cups water (or low-sodium chicken broth)
1 1/2 cups tomato-based pasta sauce

Cook sausage links in a skillet over medium-high heat with 2 tablespoons water until browned and cooked through, about 12 minutes. Drain on paper towels; wipe out the skillet.

Heat 2 tablespoons olive oil in the skillet over medium-high heat; saute mushrooms until lightly browned, about 12 minutes.

Meanwhile, whisk together instant polenta, salt, pepper and 1 1/2 cups water (or milk) in a large, microwaveable bowl. Whisk in 2 more cups water (or low-sodium chicken broth) until smooth. Microwave on high 4 minutes. Whisk well and microwave until cooked, about 4 minutes more.

Meanwhile, cut sausages into 1/4-inch slices. Add to skillet along with pasta sauce. Simmer until hot.

Serve ragu over polenta.

Makes 4 servings
Adapted from source: The Mushroom Council