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Recipe for portobello and sausage ragu with polenta

(Lisa Zwirn for The Boston Globe)

Serves 4 with leftovers

RAGU

12ounces baby spinach, stemmed and rinsed
3tablespoons olive oil
6sweet Italian pork sausages (about 1¼ pounds), removed from casings
1large yellow onion, chopped
pounds portobello mushroom caps, halved and thinly sliced
2cloves garlic, chopped
1tablespoon chopped fresh
rosemary
1can (28 ounces) whole tomatoes
2tablespoons tomato paste
Salt and pepper, to taste

1. In a large skillet over medium heat, cook the spinach with just the water that clings to it, turning often, for 3 minutes; drain in a colander.

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.

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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.

POLENTA

cups water
teaspoons kosher salt
1 cups quick-cooking polenta
½cup freshly grated Parmesan

1. In a large, heavy saucepan, bring the water and salt to a boil. Gradually whisk in the polenta in a thin stream. Lower the heat and simmer, stirring often, for 5 minutes or until the polenta is creamy.

2. Divide the polenta among 4 bowls. Top with ragu and Parmesan. Lisa Zwirn