Appetizers / Meat / Pork / Sauces & Marinades

Parmesan-crusted polenta w/ sausage-mushroom ragout

A dish 5 years in the making.

This is one of the first dishes I made on my original blog over at Blogspot called “Nuts to Soup.” Seriously. I made this at the recommendation of an old college friend when I first started food blogging back in 2008. Since then I’ve made the dish about five times, and could never master the picture.

I don’t know how I did it. Maybe it was having my presentation coach (Beth) eating it with me. Maybe there was something in the air. Whatever it was, here it is, finally, looking good.

Recipe courtesy of
Serves 4

2 lbs. precooked polenta (tube), cut into four 1/2 in. rounds)
1/3 cup grated parmesan
2 tbsp. olive oil, divided
1 lb. sweet Italian sausage, casing removed
1/2 lb. mixed sliced mushrooms
1/2 cup dry red wine
1-1/2 cups marinara sauce

Broil polenta rounds on a lightly oiled baking sheet until browned. This should take about seven minutes. Turn the rounds over and sprinkle with cheese, and broil until golden and the cheese is melted.

Meanwhile, cook the sausage over medium heat with a tablespoon of olive oil. Remove the sausage when cooked and set aside so you can focus on the sauce. Add another tablespoon of oil, then add the mushrooms and cook until softened. Add the wine and boil until reduced, then stir in sausage and tomato sauce and cook for another five minutes.

Spoon the finished ragout over the polenta.


Try to master this in less than 5 years.


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