For breakfast today Robert and I made Parmesan polenta and topped it with a mushroom, caramelized shallot, and sausage ragu.
Some of the ingredients. I opted for chicken sausage this time just because it was a little leaner than the pork variety.
Caramelizing me some shallots.
Busy at work
After we tossed in the mushroom, garlic, sausage, and then added some tomato paste and red pepper flakes.
The delicious results. The Parmigiano added a subtle nutty flavor to the polenta, and the ragu came out both sweet and savory at the same time. Definitely an easy recipe I’d use again in the future.