Meal: Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût and Ceasar Salad

Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût:
This is such a warm and satisfying meal. I like to use these low-fat chicken sausages that I can get from Sam's Club to help keep the calories down a bit.

Ingredients
2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
1/3 cup grated Parmesan
2 tablespoons olive oil, divided
1 pound sweet Italian sausage, casing removed (or chicken/turkey sausage)
1/2 pound mixed sliced fresh wild mushrooms
1/2 cup dry red wine
1 1/2 cups bottled marinara sauce

Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.

Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.

Gourmet December 2007 Andrea Albin





Ceasar Salad:

A quick but classic Caesar salad. This dressing is made without the raw egg to avoid and food safety issues.

Ingredients
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Dressing:
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water

In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Gourmet February 1994