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You are here: Home / Gluten Free / Mushroom and Sausage Ragu with Creamy Polenta

September 15, 2014 By Kaitlin 1 Comment

Mushroom and Sausage Ragu with Creamy Polenta

With the weather starting to cool off a bit, I had a hankering for something a little more hearty that I could still prepare on a weeknight. This recipe from Cooking Light incorporates mushrooms and turkey sausage into a tomato sauce to make a filling but lighter meal. The polenta is kicked up a notch with the addition of some cream cheese to add some decadence to the whole dish. Mushroom and Sausage Ragu with Creamy Polenta I kept this recipe mostly in tact and just messed with some of the amounts for the ingredients. To see the original recipe, click here. Mushroom and Sausage Ragu with Creamy Polenta Ingredients:

  • 1 1/2 tablespoons olive oil, divided
  • 8 ounces hot turkey Italian sausage
  • 3/4 cup chopped onion
  • 20 oz sliced baby bella mushrooms
  • 2 large (or 4 small) garlic cloves, minced
  • 1/4 teaspoon kosher salt, divided
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut aminos (or soy sauce if not gluten-free)
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 1 cup cornmeal
  • 3 ounces 1/3-less-fat cream cheese
  • 1 tablespoon butter

Bring chicken broth and 1 1/2 cups water to a boil in a medium pot. Add the cornmeal, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. IMG_9275 Heat a large saute pan over medium-high heat. Add 1 1/2 teaspoons oil to the pan, swirling to coat.Remove the sausage from casings. Add to pan and 3 minutes or until browned, stirring to crumble. Remove sausage from pan and keep warm. IMG_9270 IMG_9271   Add 1 tablespoon oil to pan swirling to coat. Add onion and cook for 3 minutes, stirring occasionally. IMG_9272 Add mushrooms cook for 4 minutes, stirring occasionally. IMG_9273 Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, tomatoes, tomato paste, and coconut aminos and bring to a simmer. IMG_9274 Reduce heat to medium; simmer gently for 15 minutes. IMG_9277When the polenta is done cooking, stir in 1/8 teaspoon salt, cream cheese, and butter. IMG_9276 Serve with sausage mixture. Mushroom and Sausage Ragu with Creamy PolentaThis really hit the spot! And it is really quite filling; not only did this recipe feed me for dinner, I had it for lunch the next two days! The mushroom and sausage ragu is full of flavor, with some of the heat of the sausage coming through still. Adding the cream cheese to the polenta really adds a nice creaminess to it that goes really well with the chunky ragu. So yummy!

 

Mushroom and Sausage Ragu with Creamy Polenta
Recipe Type: Poultry, Weeknight Meal, Dinner, Gluten Free
Author: I Can Cook That
Cook time: 30 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 1 1/2 tablespoons olive oil, divided
  • 8 ounces hot turkey Italian sausage
  • 3/4 cup chopped onion
  • 20 oz sliced baby bella mushrooms
  • 2 large (or 4 small) garlic cloves, minced
  • 1/4 teaspoon kosher salt, divided
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut aminos (or soy sauce if not gluten-free)
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 1 cup cornmeal
  • 3 ounces 1/3-less-fat cream cheese
  • 1 tablespoon butter
Instructions
  1. Bring chicken broth and 1 1/2 cups water to a boil in a medium pot. Add the cornmeal, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally.
  2. Heat a large saute pan over medium-high heat. Add 1 1/2 teaspoons oil to the pan, swirling to coat.Remove the sausage from casings. Add to pan and 3 minutes or until browned, stirring to crumble. Remove sausage from pan and keep warm.
  3. Add 1 tablespoon oil to pan swirling to coat. Add onion and cook for 3 minutes, stirring occasionally.
  4. Add mushrooms cook for 4 minutes, stirring occasionally.
  5. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, tomatoes, tomato paste, and coconut aminos and bring to a simmer.
  6. Reduce heat to medium; simmer gently for 15 minutes.
  7. When the polenta is done cooking, stir in 1/8 teaspoon salt, cream cheese, and butter.
  8. Serve with sausage mixture.
3.2.1311

 

Related posts:

Arepas Pabellón Lime-Teriyaki Salmon Rice Bowls Chicken Sausage and Peppers Pressure Cooker Mango Chicken

Filed Under: Gluten Free, Main Dish, Poultry, Weeknight Meal Tagged With: Baby Bella, Butter, Chicken Broth, Coconut Aminos, Cornmeal, Cream Cheese, Creamy, Diced Tomatoes, Garlic, Gluten Free, I Can Cook That, main dish, Mushroom, Mushrooms, Onion, Polenta, Poultry, Ragu, Recipe, Sausage, Soy Sauce, Tomato Paste, Turkey Sausage, Weeknight Meal

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