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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag