Sausage And Mushroom Ragù With Polenta Recipes

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

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.

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.