Mushroom and Sausage Ragu with Polenta

Directions

1. 1
   Heat a skillet over medium-high heat.
2. 2
   Add 1 1/2 teaspoons oil to pan; swirl to coat.
3. 3
   Remove sausage from casings.
4. 4
   Add sausage to pan; saut 3 minutes or until browned, stirring to crumble.
5. 5
   Remove sausage from pan.
6. 6
   Add 1 tablespoon oil to pan; swirl to coat.
7. 7
   Add onion; saut 3 minutes, stirring occasionally.
8. 8
   Add mushrooms; saut 4 minutes, stirring occasionally.
9. 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. 10
    Bring broth and 1 1/2 cups water to a boil in a medium saucepan.
11. 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. 12
    Serve with sausage mixture.
13. 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