If you’re looking for a quick but decadent dinner, Mushroom Sausage Ragu with Polenta from the Emily Bites blog is a good way to go. Check out the link to Emily’s site for the recipe, but here are some photos of my process and a few tips.
Veggie sauteing. You really don’t have to stir constantly when you add the garlic. Usually you would need to worry about the garlic burning (and burned garlic is no bueno) but in this case, there are so many veggies in the pan here that it’s not really going to be an issue.
Polenta gets lumpy very easily, and the ultimate goal is a smooth creamy polenta, so don’t dump all the polenta in at once. Add it slowly while you’re stirring constantly until it’s all dissolved and beginning to thicken. Perfect polenta requires constant attention (though other than some stirring it’s really not hard at all!) so wait until the ragu is simmering before you make it. That way you won’t be distracted by the veggies when the polenta needs your attention.
Also: Her ingredient list says “1c uncooked polenta.” Uncooked polenta = your basic cornmeal. In case you were wondering. 🙂
And, the finished product! We enjoyed it with some Cupcake Vineyards Cabernet Sauvignon.