EEE-gads. I don’t think I have written here about just how much I
like love adore polenta. According to my culinary boyfriend, Mark Bittman, polenta is “more flavorful than either pasta or mashed potatoes”. You said it Mark! So yesterday I took his advice and made polenta—the rebellious way—Mark’s way. I felt so dangerous the whole time! You can read about it in Mark’s column for The New York Times. It was easy peasy. I’ll never make polenta the other way again—stirring, stirring, and more stirring.
I always use Bob’s Red Mill polenta grits as I like their flavor best although I do use Quaker Cornmeal when desperate. Regular cornmeal is very finely ground and cooks fast. Bob’s Red Mill takes about 30 minutes to cook.
Mark Bittman recommends sausage as his favorite topping for polenta and since I adore
him his recipes I knew I had to try to it too. Here’s what I did for my sausage/mushroom ragu. Goodness, I ate 2 servings last night and then quickly finished off the leftovers for lunch today. I think I need to make it again. Tonight. Ok maybe not tonight, I hate it when I over make my favorite foods and then quickly tire of them. I like to serve polenta for company. Do it. Your guest will think you’re super fancy.
Sausage Mushroom Ragu
1/2 lb sweet Italian sausage (I get mine at Sunflower Market in Orem)
1 80z. package baby Bella mushrooms, sliced
1 clove garlic, minced
Brown the sausage in a skillet until almost done. Remove from pan and add sliced mushrooms and 1 T. olive oil. Sauté mushrooms about 10 minutes, stir sausage back in and finish cooking. Add garlic and cook 1 minute more. Spoon over hot polenta and serve with freshly grated parmesan. Yield 5 servings