Parmesean-Crusted Polenta With Sweet Ragout

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   Preheat broiler. 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. Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it simmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl. Heat remaining tablespoon oil in skillet over medium heat until it simmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add Lakeridge Southern Red 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. Serve ragout spooned over polenta and with a glass of Lakeridge Southern Red. Enjoy

* Per serving · 4 servings · Values may vary.

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