Creamy Polenta With Turkey Sausage And Mushroom Ragout

• FOR RAGOUT:
• 0.63lbs Tuscan style ground turkey sausage (see below)
• 1/2 carton sliced baby bella mushrooms
• 1 medium onion- chopped
• 1 small can tomato sauce
• 1/3 cup red wine
• 3 cloves garlic- chopped
• 1 TB olive oil
• 1 TB mirin
• 1 TB brown sugar
• 2 TB crushed red pepper
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 cup chicken stock
• FOR POLENTA:
• 3/4 cup polenta
• 1 1/2 cup chicken stock
• 1 1/2 cup 1% milk
• 1 TB butter
• 1/3 cup grated romano or parmesean cheese
• To make 1.25lbs TURKEY SAUSAGE, mix together:
• 1.25lb ground turkey
• 1/2 tablespoons salt
• 1/2 tablespoons white sugar
• 1/2 teaspoons coarsely ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground coriander
• 1/2 teaspoon ground cayenne pepper

1. FOR RAGOUT:
2. Stir fry ground turkey sausage till cooked through and remove.
3. Saute onions and garlic in olive oil till soft- about 6 mins. Add red wine and stir 3 mins.
4. ADD tomato sauce, mirin, brown sugar, bay leaf oregano, red pepper,chicken stock, cooked sausage and juices. Bring to boil and then simmer 30mins.
5. Meantime, make the polenta:
6. Bring milk amd chicken stock to boil. Then lower to simmer and add polenta and stir till thick and creamy.
7. Add butter and cheese.
8. Remove from heat.
9. Spoon into bowls and top with ragout

ragout, baby bella mushrooms, tomato sauce, red wine, olive oil, tb, brown sugar, red pepper, bay leaf, oregano, chicken stock, polenta, chicken stock, milk, butter, grated romano, turkey sausage, ground turkey, salt, white sugar, ground black pepper, garlic, ground nutmeg, ground coriander, ground cayenne pepper

Taken from www.epicurious.com/recipes/member/views/creamy-polenta-with-turkey-sausage-and-mushroom-ragout-50018003 (may not work)