Mushroom and Sausage Ragu with Creamy Polenta

Sure, I miss the summer but the upside to it turning cold is cooking and enjoying comfort food (definition of comfort food:  something that you could not eat and then get into a bathing suit).  This dish is quick, warm, and delicious!

2 tablespoons Extra Virgin Olive Oil
20 ounces Turkey HOT Italian Sausage
1/2 cup chopped white onion
1 pound sliced mushrooms
3 garlic gloves, minced
1/2 teaspoon salt, divided
3 (14.5 ounce) cans diced tomatoes, undrained
4 cups chicken stock
1 cup uncooked polenta (I use instant)
4 ounces reduced fat cream cheese

Heat skillet over medium-high heat.  Add 1 tablespoon olive oil, swirl to coat the pan.  Remove the sausages from their casings.  Add sausage, crumble and saute for three minutes or until browned.  Remove cooked sausage from pan.

Add 1 tablespoon oil to pan, swirl to coat the pan.  Add onions, saute for three minutes stirring occasionally.  Add mushrooms, saute for four minutes, stirring occasionally.  Add garlic, saute one minute, stirring constantly,  Stir in sausage, 1/4 teaspoon salt and tomatoes, bring to a simmer.  Reduce heat to medium-low and simmer gently for 20-30 minutes, stirring occasionally.

When the sauce has come together bring chicken stock to a boil and whisk in the polenta, it will start to firm up quickly (if you are using the instant polenta).  When it's set add the cream cheese and whisk until it's fully incorporated.

Serve warm.

(Alternative:  make the polenta and spread it out on a jelly roll pan and allow it to set, slice and saute each slice with a little olive oil and serve the ragu onto as you would if you were to go with the creamy polenta).