Yay! Time for another Secret Recipe Club reveal! I have so enjoyed being involved with this blogging community and exploring their blogs and cooking the recipes they have created! This month, I was paired with Edeisa’s Notebook. I decided I wanted to cook a sausage recipe, and Lesa didn’t disappoint with options. I pinned at least a half dozen recipes for SRC inspiration.
I ultimately decided on the Mushroom Sausage Ragu over Polenta. The hubby is not a mushroom fan, but I knew he would at least try the recipe. Not only did he try the recipe, he cooked the whole thing too! It was delicious- I licked my bowl clean. Even Austin liked it and said he could barely taste the mushrooms. It was a winner in our household!
For more information on the Secret Recipe Club, click here!
- 1 tbs olive oil, divided
- 8 oz Italian sausage
- 1 onion, chopped
- 8 oz. white mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 jar tomato sauce
- 2 tsp cornstarch
- 3 1/2 cups reduced-sodium chicken broth, divided
- 1 cup uncooked instant polenta
- 1 tbsp butter
- Difficulty: easy
Heat a skillet over medium-high heat. Coat pan with 1 tbs of olive oil. Add sausage to pan and cook until browned. Remove sausage from pan and drain off fat. Add onion and cook until soft.
Add mushrooms, and cook for about 4 minutes, and then add garlic for another minute. Stir in sausage and tomato sauce; bring to a boil.
Cook for 5 minutes, or until tomato sauce has reduced. In a small bowl, combine cornstarch and 1 1/4 cups chicken broth. Stir into mushroom sausage sauce. Reduce heat to medium. Simmer for 15 minutes. Taste for seasoning, adding salt if necessary.
Meanwhile, make polenta according to package instructions, and stir in butter. Serve mushroom ragu over polenta in individualized bowls. Enjoy!