Warm up during the colder months with this hearty Italian creamy polenta recipe, topped with a savory mushroom ragù and Italian sausage ragù. Perfect for winter Italian recipes, this rustic Italian dish is ideal for holiday Italian meals or cozy family dinners.
Ingredients (serves 4–6):
For the Polenta:
- 1 cup cornmeal
- 4 cups water or chicken/vegetable broth
- 2 tbsp butter polenta
- ½ cup Parmesan cheese, grated
- Salt, to taste
For the Mushroom and Sausage Ragù:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot and celery soffritto, finely chopped
- 3 cloves garlic, minced
- 8 oz porcini mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 1 lb Italian pork sausage, casings removed
- 1 tsp Italian herbs (rosemary, thyme, oregano)
- Salt and pepper, to taste
- ½ cup dry white wine or broth
Instructions:
- Prepare the Polenta: In a large sized saucepan, bring water or broth to a boil. Slowly whisk in the cornmeal. Reduce heat and cook, stirring frequently, for 25–30 minutes until thickened. Stir in butter polenta, Parmesan cheese, and season with salt. Keep warm.
- Make the Ragù: Heat olive oil in a large skillet over medium heat. Add onion, carrot and celery soffritto, and garlic, cooking until soft.
- Add porcini mushrooms, cremini mushrooms, and cook until tender. Stir in Italian pork sausage, breaking it up with a spoon, and cook until browned.
- Deglaze the pan with broth or white wine, add Italian herbs, and simmer for 10–15 minutes until the flavors meld. Season with salt and pepper.
- Assemble the Dish: Spoon creamy polenta onto plates and top generously with mushroom and sausage ragù. Sprinkle extra Parmesan cheese if desired.
Tips:
- For extra richness, add a splash of cream to the polenta.
- This dish pairs great with a simple green salad or roasted vegetables.
This polenta with mushrooms is a comforting, hearty dish that perfectly showcases Italian winter specialties and Italian comfort food at its finest.
