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1
For ragout:
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Heat olive oil
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add mushrooms, cook for a couple of minutes
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add shallots and garlic, saute over medium heat for about 5 minutes, until lightly carmelizing
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5
add turkey sausage in small pieece
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Cook well on medium to high heat until sausage cooked and veg and sausage starting to carmelize
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Add herbs, stir in quickly
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Deglaze with wine
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Add tomato paste,stir in well and cook through for a few minutes
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Add chicken stock, bring heat up to high simmer, cover and reduce heat. Cook on low simmer for about 15 minutes.
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11
Polenta:
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12
While sauce is cooking, heat olive oil in large (4qt) saucepan
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Add finely minced garlic, saute until lightly browned
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Add two cups of stock, bring to high simmer
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15
Add polenta, 1/2 cup at a time, stirring well so that no lumps form
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Add more chicken stock as you add polenta
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Cook over low/medium heat for about 15 minutes, stirring every few minutes
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Add parmesan about 1/4 cup at a time, stirring until well incorporated
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Cook for about another 10 minutes
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Add 1/2 and 1/2, stir in well
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Continue to cook for another few minutes. Consistency should be thick and creamy.
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22
Ladle 3/4 cup polenta into shallow bowl, and spoon ragout over polenta.
