Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût

Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
Photo by Romulo Yanes


  • 2 pounds precooked polenta (in a tube)
  • grated parmesan
  • 1/3 cup grated parmesan
  • 1 pound sweet Italian sausage
  • 1 ½ cups bottled marinara sauce
  • ½ cup dry red wine
  • ½ pound mixed fresh wild mushrooms
  • + 1 more ingredients
    • 2 tablespoons olive oil

Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more. Meanwhile, ...

View full recipe at Epicurious


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