Quick polenta with sausage and mushroom ragù. A very delicious quick polenta, but if you want, you can also use slow-cooking cornmeal; I use precooked to prepare it in just a few minutes. I start preparing the sausage and mushroom ragù in a pan, and once it’s cooked, I spend a few minutes on the polenta. While the polenta cooks, the quick sauce in the pan will be ready to top my delicious polenta. I don’t know if you are used to eating polenta, but I like it a lot, and on colder days I prepare it to enjoy with a good meat ragù. Today, I wanted to prepare it with homemade sausage ragù, which has a special flavor, and fresh cremini mushrooms that I had on hand. It will only take a few minutes to serve a delicious dish, and if you like, I can explain a trick to avoid lumps with precooked polenta.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Quick Polenta with Sausage and Mushroom Ragù
- 1 cup instant cornmeal
- 3 cups water
- 1 tbsp butter
- 1 tsp salt
- 3.5 oz fresh Calabrian sausage
- 5.3 oz cremini champignon mushrooms
- 7 oz tomato puree
- 1 clove garlic
- to taste salt
Tools for Preparing Polenta with Sausage and Mushrooms
- 1 Pot
- 1 Pan
- 1 Cooking Spatula
- 1 Knife
Steps for Preparing Quick Polenta with Sausage and Mushroom Ragù
Let’s start preparing the ragù. Slice the cleaned mushrooms. In a pan, add olive oil, a clove of garlic, and chili pepper if desired. Add the mushrooms and start sautéing. Remove the sausage casing, crumble it, and add it to the mushrooms. Let it brown, then add the tomato puree, a little salt, a bit of water, and cook with a lid. It will be ready in about 15 minutes.
Meanwhile, prepare the polenta. To avoid lumps, you can directly add the flour to the pot, gradually adding the water, stirring to obtain a smooth mixture without lumps. Then add all the water, a little salt, and cook. Add a small amount of butter for flavor and stir until you achieve the desired consistency. If you want it softer, just use more water. Alternatively, you can use the classic method for cooking, pouring the flour into boiling water and stirring.
Serve the polenta in 2 bowls and top with the well-reduced ragù. Add grated cheese if desired.
For a quick preparation, I used precooked polenta flour. Alternatively, you can use uncooked flour for slower cooking, and the ragù can also be cooked slowly in a pot. How I made it is quick and suitable for those in a hurry but still wanting a hearty dish.
