Polenta with Sausage and Mushroom Ragout

Ingredients

• 1 cup Polenta (coarse ground cornmeal)
• 4 cups Water
• 1/2 tsp Salt
• about 450 g Swiss sausage (e.g., Salsiz), sliced
• about 450 g Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/2 cup Dry red wine
• 2 tbsp Tomato paste
• 1 tbsp Fresh thyme, chopped
• 2 tbsp Olive oil
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, bring the 4 cups of water to a boil over high heat. Add the 1/2 teaspoon of salt. Gradually whisk in the 1 cup of polenta while stirring constantly to prevent lumps. Reduce the heat to low, cover the pot, and cook for 25-30 minutes, stirring frequently, until the polenta is thick and creamy. The polenta is done when it pulls away from the sides of the pot.
2. 2While the polenta is cooking, heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat (about 190.6°C / 190°C). Add the about 450 g of Swiss sausage, sliced, and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the sausage from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, to the same skillet. Cook over medium heat (about 148.9°C / 150°C) for 5 minutes, stirring occasionally, until softened. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Add the about 450 g of cremini mushrooms, sliced, to the skillet. Cook over medium heat (about 148.9°C / 150°C) for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.
5. 5Pour the 1/2 cup of dry red wine into the skillet. Cook for 1-2 minutes, scraping the bottom of the pan with a spoon to loosen any browned bits. Stir in the 2 tablespoons of tomato paste and the 1 tablespoon of thyme until well combined.
6. 6Return the cooked about 450 g of Swiss sausage to the skillet. Stir everything together and let it simmer over low heat (about 93.33°C / 95°C) for 5 minutes, allowing the sauce to thicken slightly.
7. 7Season the sausage and mushroom ragout with the 1/4 teaspoon of black pepper. Stir to combine.
8. 8Serve the creamy polenta topped with the sausage and mushroom ragout.

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