Creamy Parmesan Polenta And Sausage Mushroom Ragu Recipes

CREAMY PARMESAN POLENTA

Creamy Parmesan Polenta image

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CREAMY POLENTA & MUSHROOM RAGOUT

Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories Main course

Time 1h5m

Number Of Ingredients 16

Ingredients

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

Steps:

Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

More about "creamy parmesan polenta and sausage mushroom ragu recipes"

SAUSAGE AND MUSHROOM RAGù WITH POLENTA RECIPE

sausage-and-mushroom-rag-with-polenta image

Oct 31, 2011 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 …
From deliciousmagazine.co.uk
5/5 (2)
Category Ragù Recipes
Servings 8
Calories 633 per serving

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.

See details

MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE

mushroom-and-sausage-rag-with-polenta image

Aug 22, 2010 Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes. Step 3. Bring …
From myrecipes.com
5/5 (36)
Calories 428 per serving
Servings 4

Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.
Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.
Wine match: Tempranillo At $99, who wouldn't jump for joy about the La Granja 360 Tempranillo (Carinena, Spain, 2008). Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta. --Alexander Spacher

See details

EASY POLENTA WITH SAUSAGE AND MUSHROOMS - ANALIDA'S …

Nov 1, 2015 Begin adding the cornmeal stirring briskly. Stir in the Fontina cheese. When all the cornmeal has been mixed in, remove from heat. While chicken broth is boiling, cook sausages. Slice them and set them aside. Melt …
From ethnicspoon.com

See details

MUSHROOMS, SAUSAGE RAGU WITH POLENTA | GIANGI'S …

Oct 6, 2020 Cooking tips and step by step to make this fabulous mushrooms sausage ragu with polenta. As you can see, this dish has two components: the ragu and the polenta. Both are super easy to make. The polenta will need …
From giangiskitchen.com

See details

RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA | KITCHN

recipe-sausage-rag-over-creamy-polenta-kitchn image

May 1, 2019 Make the ragù: Heat the oil in a large, high-sided skillet until shimmering. Add the onion, carrot, celery, garlic, 1/2 teaspoon of the salt, and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 …
From thekitchn.com

See details

PARMESAN POLENTA WITH SAUSAGE RAGù | SAVEUR

parmesan-polenta-with-sausage-rag-saveur image

Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally ...
From saveur.com

See details

BEST SAUSAGE RAGU WITH CREAMY PARMESAN POLENTA …

Let the mixture come to a boil; reduce the heat and let simmer, covered, for 20-25 minutes. Check periodically and if it seems dry, add some water. Stir in the sausage, Balsamic vinegar, and basil and let cook for a minute or two over …
From theyellowtable.com

See details

PARMESAN AND MUSHROOM POLENTA | RECIPE CART

1½ cups Simply? Almond Original Unsweetened 2 teaspoons kosher salt 2 garlic cloves, smashed 1 cup polenta or corn grits 2 tablespoons extra-virgin olive oil, plus more as needed …
From getrecipecart.com

See details

MUSHROOM RAGù WITH POLENTA | THE MODERN PROPER

Feb 15, 2022 Stir in the mushrooms. Cook until they’re softened, about 10 minutes. If there is a lot sticking to the pan, deglaze the pan with a 1/4 cup of water to prevent burning before the …
From themodernproper.com

See details

PARMESAN POLENTA & SAUSAGE RAGU - THE YELLOW TABLE

Jan 27, 2012 Parmesan Polenta & Sausage Ragu. January 27th, ... or maybe it’s because they pair so easily with hearty sauces–like wild mushroom or braised rabbit–or a rustic sausage …
From theyellowtable.com

See details

CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT RECIPES

1 1/2 pounds sweet sausage with fennel. 1 small bulb fennel, trimmed, core removed and chopped. 1 onion, chopped. 4 cloves garlic, crushed. Salt and pepper.
From foodnewsnews.com

See details

SAUSAGE & MUSHROOM RAGU POLENTA BOARD RECIPE

Sausage & Mushroom Ragu. Place the olive oil and pancetta in a large skillet over medium heat, uncovered. As the pancetta renders, add the sausages and brown, turning occasionally, about …
From steamykitchen.com

See details

CREAMY PARMESAN POLENTA AND SAUSAGE MUSHROOM RAGU | RECIPE

Apr 17, 2015 - This is so so good. I have messed with several different recipes for a while and this is what I ended up with. Enjoy! Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com

See details

DELICIOUS AND CREAMY POLENTA WITH MUSHROOM RAGU RECIPE - THE …

May 25, 2021 Heat until shimmering. Add the diced onions and reduce the heat to medium-low. Stirring occasionally, allow the onions to gently brown. About 5-10 minutes. Add the garlic …
From thecoopat1st.com

See details

MUSHROOM RAGU ON PARMESAN POLENTA | CRUSH

Repeat this for a total of 30-40 minutes or until the polenta is soft and creamy. Remove the pot from the heat and stir in the Parmesan and butter until combined. Put the lid back on and let …
From crushmag-online.com

See details

CREAMY POLENTA WITH MUSHROOM RAGU | KITCHN

Jan 6, 2020 Heat 2 tablespoons olive oil in a large, high-sided skillet over medium heat until shimmering. Add the mushrooms, season with 1/2 teaspoon of the kosher salt, and cook, …
From thekitchn.com

See details

ITALIAN SAUSAGE POLENTA RECIPE + VIDEO | KEVIN IS COOKING

Sep 21, 2020 In a large skillet, heat the oil over a medium high and add sausage meat. Break up with wooden spoon and brown, 4 minutes. Add the minced garlic and sauté for 2 minutes. …
From keviniscooking.com

See details

EASY PASTA RECIPES FOR THE WHOLE FAMILY | RAGÚ®

Chunky Garden Vegetable Pasta Sauce Chunky Marinara Pasta Sauce Classic Alfredo Sauce Creamy Basil Alfredo Sauce Double Cheddar Sauce Garden Combination Sauce Hearty …
From ragu.com

See details

CREAMY PARMESAN POLENTA AND SAUSAGE MUSHROOM RAGU RECIPES

Cook for 10 minutes or so until cooked through and no pink remains. Remove the sausage from the pot with a slotted spoon onto a paper-toweled lined plate.
From recipegoulash.cc

See details