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Рецепт Parmesan-crusted Polenta with Sausage over mushroom Ragout

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The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

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Порций: 4
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Ингредиенты

Cost per serving $5.53 view details
  • 2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
  • 1/3 cup grated parmesan
  • 2 tablespoons olive oil, divided
  • 1 pound sweet Italian sausage, casing removed
  • 1/2 pound mixed sliced fresh wild mushrooms
  • 1/2 cup dry red wine
  • 1 1/2 cups bottled marinara sauce
  • Accompaniment: grated parmesan

Инструкции

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. Serve ragout spooned over polenta.

Nutrition Facts

Amount Per Serving %DV
Serving Size 541g
Recipe makes 4 servings
Calories 1474  
Calories from Fat 467 32%
Total Fat 52.33g 65%
Saturated Fat 16.87g 67%
Trans Fat 0.0g  
Cholesterol 97mg 32%
Sodium 1443mg 60%
Potassium 1170mg 33%
Total Carbs 199.03g 53%
Dietary Fiber 13.6g 45%
Sugars 12.74g 8%
Protein 40.72g 65%
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