👨‍🍳 作り方

1. 1

   Prepare the polenta: Bring water to a boil in a large saucepan. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, for 30-40 minutes, or until thick and creamy. Season with salt.

2. 2

   While the polenta cooks, prepare the ragu: Heat olive oil in a large skillet over medium-high heat. Add the sausage meat and cook, breaking it up with a spoon, until browned. Remove sausage from the skillet and set aside, leaving the rendered fat.

3. 3

   Add the chopped onion to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 8-10 minutes.

5. 5

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.

6. 6

   Stir in the tomato passata, cooked sausage, rosemary sprig, and thyme sprigs. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, allowing the flavors to meld.

7. 7

   Remove rosemary and thyme sprigs before serving. Taste and adjust seasoning.

8. 8

   To serve, ladle the creamy polenta into shallow bowls and top generously with the sausage and mushroom ragu. Garnish with grated Parmigiano-Reggiano and a grind of black pepper.