Mushroom and Sausage Ragu on Soft Polenta

INGREDIENTS

• 8 ounces Italian sausage links
  
• 2 tablespoons olive oil
  
• 1-1/2 pounds Modern fresh whole white mushrooms, cleaned, trimmed and sliced (about 7 1/2 cups)
  
• 1-1/2 cups tomato-based pasta sauce (any variety)
  
• Water
  
• 3/4 cup instant polenta
  
• 3/4 teaspoon salt
  
• 1/4 teaspoon ground black pepper

INSTRUCTIONS

You can vary this traditional dish by substituting some of the new gourmet poultry sausages available in your supermarket.

In 12-inch skillet, combine sausages and 2 tablespoons water. Cook, over medium-high heat, turning until browned on all sides, about 12 minutes. Remove sausages and drain on paper towels. Drain grease from pan. Add olive oil; heat until hot. Add mushrooms; cook and stir until lightly browned and liquid has evaporated, about 12 minutes. Cut sausage into 1/4-inch slices; add to skillet with pasta sauce and water as needed to thin sauce. Simmer uncovered until hot, about 5 minutes, stirring occasionally. Meanwhile, in large microwaveable bowl, combine polenta and 1-1/2 cups water; whisk until smooth. Gradually whisk in 2 cups water with the salt and pepper until smooth.* Microwave on high for 4 minutes. Whisk until mixture is well blended; microwave until cooked, about 4 minutes longer. Serve Mushroom and Sausage Ragu over polenta. Garnish with thinly sliced fresh basil leaves, if desired.

*For polenta with creamy texture, substitute 1-1/2 cups milk and 2 cups chicken broth for water; omit salt.

Yield: 4 servings