Mushroom and Sausage Ragu with Polenta

Ingredients

• 1 tablespoon butter 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 pound cremini mushrooms sliced
• 2 large garlic cloves minced
• 8 ounces turkey sausage italian hot
• 0.3 teaspoon kosher salt divided
• 2.5 cups lower-sodium chicken broth fat-free
• 1.5 tablespoons olive oil divided
• 0.5 cup onion chopped
• 1 cup polenta uncooked
• 1.5 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Heat a skillet over medium-high heat.
2. Add 1 1/2 teaspoons oil to pan; swirl to coat.
3. Remove sausage from casings.
4. Add sausage to pan; saut 3 minutes or until browned, stirring to crumble.
5. Remove sausage from pan.
6. Add 1 tablespoon oil to pan; swirl to coat.
7. Add onion; saut 3 minutes, stirring occasionally.
8. Add mushrooms; saut 4 minutes, stirring occasionally.
9. Add garlic; saut 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
10. Bring broth and 1 1/2 cups water to a boil in a medium saucepan.
11. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter.
12. Serve with sausage mixture.
13. Wine match: Tempranillo At $99, who wouldn't jump for joy about the La Granja 360 Tempranillo (Carinena, Spain, 2008). Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta. --Alexander Spacher