Mushroom Sausage Ragu over Creamy Mozzarella Polenta

By Jennifer Gerasole of Girasole | Yield: 4-6 SERVINGS

By | October 12, 2017

Ingredients

  • 1 cup dried mushrooms
  • 2 tablespoons olive oil
  • 2 sweet Italian sausages
  • 1/2 pound sliced mushrooms
  • 2 thinly sliced shallots
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon unsalted butter
  • Chopped parsley, for garnish
  • 3 cups chicken stock
  • 3/4 cup yellow cornmeal
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 whipping cream

Instructions

  1. 1. Soak dried mushrooms in 1 cup hot water. Allow to steep.
  2. 2. Heat oil in a sauté pan over medium heat. Add sausage and lightly brown. Stir in sliced mushrooms and shallots. Season with salt and pepper, to taste.
  3. 3. Add tomato paste, and cook until the mushrooms are caramelized. Stir in the morel mushrooms and mushroom water, then reduce. Add butter and parsley, then set aside.
  4. 4. For the Creamy Mozzarella Polenta, bring chicken stock to a boil in large saucepan. Whisk in cornmeal, then reduce heat to medium. Simmer until polenta thickens, whisking often, about 15 minutes. 
  5. 5. Add in mozzarella, Parmesan, and whipping cream. Whisk until the cheeses melt. Season with salt and pepper, to taste.
  6. 6. To serve, pour the Mushroom Sausage Ragu over the Creamy Mozzarella Polenta. 

Girasole, 733 Copeland St., Shadyside. 412.682.2130. 733copeland.com.

Ingredients

  • 1 cup dried mushrooms
  • 2 tablespoons olive oil
  • 2 sweet Italian sausages
  • 1/2 pound sliced mushrooms
  • 2 thinly sliced shallots
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon unsalted butter
  • Chopped parsley, for garnish
  • 3 cups chicken stock
  • 3/4 cup yellow cornmeal
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 whipping cream
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