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Parmesan Crusted Polenta with Sausage Mushroom Ragoût
Ingredients
- 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
Instructions
Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût serves 4 original recipe by Epicurious.
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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