Brown Butter Polenta With Sausage And Mushroom Ragu Recipes

SAUSAGE AND MUSHROOM RAGù WITH POLENTA

Steps:

• Cover the dried porcini with 200ml freshly boiled water, then leave to soak for 30 minutes. Meanwhile, heat 2 tbsp of the oil in a large, non-stick frying pan. Add half the sausage pieces and fry briskly, stirring occasionally, until golden brown all over. Lift onto a plate with a slotted spoon and repeat with the remainder.
• Heat another 2 tbsp olive oil in a large pan, add the chopped onion, cover and fry gently for 10 minutes, uncovering and stirring occasionally until soft and lightly golden.
• Drain the soaked porcini, reserving the liquid, and squeeze out as much water as you can from the mushrooms. Uncover the pan, add the soaked mushrooms, garlic, rosemary, fennel seeds and chilli, then fry for 1-2 minutes. Add the wine and simmer until it has almost all evaporated. Add the browned sausage pieces to the pan with the tomatoes, bay leaves and all but the last teaspoon or two of the mushroom soaking liquid (in case there's grit in it). Simmer gently for 20 minutes, stirring every now and then.
• Meanwhile, for the polenta, bring 1.8 litres water to the boil in ?a separate, large saucepan. Slowly pour in the polenta, stirring all the time. Add the salt, then simmer for 8 minutes, stirring frequently to remove any lumps.
• When the ragù has reduced and thickened, heat the remaining olive oil in a large frying pan. Add the fresh mushrooms and some seasoning, then fry over a high ?heat for 3 minutes, turning the mushroom slices half way through, until lightly golden. Stir them into the ragù, cover and leave to simmer for another 5 minutes. Season.
• Stir the butter into the cooked polenta along with the Parmesan, then season to taste.
• To serve, spoon the polenta into warmed deep bowls, then top with the ragù and a sprinkle of parsley.

BROWN-BUTTER POLENTA WITH SAUSAGE AND MUSHROOM RAGU

Steps:

• In a small saucepan, bring the porcini mushrooms and 1 1/2 cups stock to a boil
• Reduce heat to low and simmer until the mushrooms are softened, about 10 minutes
• Using a slotted spoon, transfer the porcinis to a cutting board and coarsely chop
• Reserve the porcini-infused stock
• In a large skillet, heat the oil, two turns of the pan, over medium-high
• Add the sausage and cook, stirring occasionally and breaking up with a spoon, until browned; transfer to a bowl
• Add the cremini mushrooms and cook, stirring often, until browned, about 10 minutes
• Add the tomatoes, onions, celery, rosemary, garlic, bay leaf, browned sausage and chopped porcinis
• Pour in the reserved stock, leaving behind any grit that may have settled in the bottom of the pan
• Season with salt and pepper, and simmer, stirring often, until the ragu thickens, about 20 minutes
• Discard bay leaf
• In a small saucepan, melt the butter over medium heat
• Add the sage; cook until sage is crispy and the butter browns, about 5 minutes
• Using a slotted spoon, transfer the sage to a paper towel to drain and remove pan from heat; reserve
• In a medium-size pot, bring the remaining 2 1/2 cups stock and the milk to a low boil; gradually whisk in the polenta
• Cook, stirring often, until thick, 3-5 minutes
• Stir in the cheese, nutmeg and brown butter; season to taste
• Line shallow bowls with the polenta
• Make a well in the center of the polenta and fill with ragu
• Garnish with the crispy sage

BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
• Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
• While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
• Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
• Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

SAUSAGE & MUSHROOM RAGU

Steps:

• Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
• Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.