Active Time

　　10 min

　　Total Time

　　30 min

　　The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

　　

Ingredients

Makes 4 servings

　　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

　　1/2 pound mixed sliced fresh wild mushrooms

　　1/2 cup dry red wine

　　1 1/2 cups bottled marinara sauce

　　Accompaniment: grated parmesan

　　

Step 1

Preheat broiler.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Serve ragout spooned over polenta.