Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût

Ingredients

• 0.5 cup wine dry red
• 0.5 pound mushrooms wild mixed fresh sliced
• 1 pound sausage sweet italian
• 1.5 cups tomatoes 
• 2 tablespoons olive oil divided
• 0.3 cup parmesan grated
• 4 servings parmesan grated
• 2 pounds polenta cut into 4 (1/2-inch-thick) rounds (in a tube)

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. 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.
3. Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes.
4. Transfer to a bowl.
5. Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes.
6. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
7. Serve ragout spooned over polenta.