Mushroom and Sausage Ragu with Polenta

This hearty dish includes a mushroom and sausage stew (Italian meat and tomato sauce for pasta), served with creamy polenta. Cook the polenta while the stew is simmering, so that everything is both ready and hot.
Preheat a large skillet over medium-high heat. Add 1 1/2 teaspoons of oil to the skillet; stir to coat. Remove the sausage from the shells. Place the sausages in the pan; cook for 3 minutes or until they are lightly browned, stirring until they crumble. Remove the sausages from the pan.Add 1 tablespoon of oil to the skillet; stir to coat. Add the onion; simmer for 3 minutes, stirring occasionally. Add the mushrooms; simmer for 4 minutes, stirring occasionally. Add the garlic; simmer for 1 minute, stirring constantly. Add the sausage, 1/8 teaspoon salt, and tomatoes; bring to a boil. Reduce the heat to medium; simmer for 15 minutes.In a medium saucepan, bring the broth and 1 1/2 cups of water to a boil. Add the polenta, stirring well. Reduce the heat to medium and simmer for 20 minutes or until thickened, stirring occasionally. Add the remaining 1/8 teaspoon salt, cheese, and butter. Serve with the sausage mixture.Wine matches: Tempranillo for $ 99, who wouldn't jump for joy at the sight of La Granja 360 Tempranillo (Carinena, Spain, 2008). Despite the fact that this wine is slightly tart when opened, it reveals notes of liquorice, tart cherries and a mixture of dry spices, which echoes the richness of mushrooms, emphasizes the piquancy of sausage and complements the creamy polenta. --Alexander Spacer