Serves 4 with leftovers
|12||ounces baby spinach, stemmed and rinsed|
|3||tablespoons olive oil|
|6||sweet Italian pork sausages (about 1¼ pounds), removed from casings|
|1||large yellow onion, chopped|
|1½||pounds portobello mushroom caps, halved and thinly sliced|
|2||cloves garlic, chopped|
|1||tablespoon chopped fresh |
|1||can (28 ounces) whole tomatoes|
|2||tablespoons tomato paste|
|Salt and pepper, to taste|
2. Wipe out the pan. Add 1 tablespoon of the oil and when it is hot, cook the sausage, breaking it up, for 10 minutes. With a slotted spoon, transfer to a plate.
3. In the same skillet, heat the remaining 2 tablespoons oil. Cook the onion, stirring often, for 6 minutes. Add the mushrooms and cook for 8 minutes or until most of the water evaporates. Stir in the garlic, rosemary, tomatoes, tomato paste, salt, and pepper. Lower the heat and simmer for 5 minutes.
4. Return the sausage to the skillet and cook 8 minutes. With a slotted spoon, remove 3 cups of ragu (leaving most of the sauce behind) for the quesadillas.
|1½||teaspoons kosher salt|
|1⅓||cups quick-cooking polenta|
|½||cup freshly grated Parmesan|
2. Divide the polenta among 4 bowls. Top with ragu and Parmesan. Lisa Zwirn