ITALIAN SAUSAGE & POLENTA

ITALIAN SAUSAGE & POLENTA image

Yield 4 servings

Number Of Ingredients 18

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Ragout:
two hot Italian turkey sausage
two mild Italian turkey sausage
4 T. olive oil
12 crimini mushrooms, sliced
two large shallots, finely chopped
3 cloves of garlic, crushed and minced
2 t. chopped fresh herbs, I use a combination of thyme, basil, Italian parsley and chives
1 1/2 T. tomato paste
1/2 - 3/4 cup white wine (could also use red wine or dry vermouth or champagne)
1 1/2 cups chicken stock
Polenta:
3 - 4 T. olive oil
1 3/4 cups polenta
3 cloves
1 quart chicken stock
1 cup parmesan cheese, finely grated
1/4 cup 1/2 & 1/2

Steps:

For ragout: Heat olive oil add mushrooms, cook for a couple of minutes add shallots and garlic, saute over medium heat for about 5 minutes, until lightly carmelizing add turkey sausage in small pieece Cook well on medium to high heat until sausage cooked and veg and sausage starting to carmelize Add herbs, stir in quickly Deglaze with wine Add tomato paste,stir in well and cook through for a few minutes Add chicken stock, bring heat up to high simmer, cover and reduce heat. Cook on low simmer for about 15 minutes. Polenta: While sauce is cooking, heat olive oil in large (4qt) saucepan Add finely minced garlic, saute until lightly browned Add two cups of stock, bring to high simmer Add polenta, 1/2 cup at a time, stirring well so that no lumps form Add more chicken stock as you add polenta Cook over low/medium heat for about 15 minutes, stirring every few minutes Add parmesan about 1/4 cup at a time, stirring until well incorporated Cook for about another 10 minutes Add 1/2 and 1/2, stir in well Continue to cook for another few minutes. Consistency should be thick and creamy. Ladle 3/4 cup polenta into shallow bowl, and spoon ragout over polenta.