Italian Sausage & Polenta

• Ragout:
• two hot Italian turkey sausage
• two mild Italian turkey sausage
• 4 T. olive oil
• 12 crimini mushrooms, sliced
• two large shallots, finely chopped
• 3 cloves of garlic, crushed and minced
• 2 t. chopped fresh herbs, I use a combination of thyme, basil, Italian parsley and chives
• 1 1/2 T. tomato paste
• 1/2 - 3/4 cup white wine (could also use red wine or dry vermouth or champagne)
• 1 1/2 cups chicken stock
• Polenta:
• 3 - 4 T. olive oil
• 1 3/4 cups polenta
• 3 cloves
• 1 quart chicken stock
• 1 cup parmesan cheese, finely grated
• 1/4 cup 1/2 & 1/2

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

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Taken from www.epicurious.com/recipes/member/views/italian-sausage-polenta-50177258 (may not work)