Contents of your meal kit:
pork sausage
mixed mushrooms
asparagus
meyer lemon vinaigrette base
ragu base
polenta
tomato sauce
herb compound butter
Cookware needed: medium or large nonstick skillet with lid, colander, mixing bowl, medium or large saucepan
Finishing steps:
- Using a damp paper towel, wipe mushrooms clean of any dirt. Dice mushrooms into 1/3-inch pieces.
- Thinly slice asparagus on the diagonal. Place in a nonstick skillet with just enough water to cover the bottom. Cover, turn heat to high, and steam 1-2 minutes, until bright green. Immediately drain in a colander and rinse with cold water. Pour vinaigrette base into the bottom of mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Pat asparagus dry with a paper towel before adding to mixing bowl with lemon vinaigrette. Season with salt & pepper, toss to combine.
- Using the same nonstick skillet, heat a small amount of oil over med-high heat. When oil is hot, add pork sausage, mushrooms and ragu base, season with salt & pepper and cook stirring occasionally, 5-7 minutes.
- Meanwhile, fill a saucepan with water (see note). Bring to boil over high heat. When water is boiling, reduce heat to low and slowly add polenta, while whisking to prevent clumping. Cook 15 minutes stirring frequently. Finished texture should be soft and creamy.
- When pork is well browned, add a splash of water to deglaze skillet, then quickly scrape the bottom with a wooden spoon to remove any bits. Add tomato sauce; reduce heat to low; cover and simmer until ready to serve.
- When the polenta is done, stir in the herb compound butter and season with salt & pepper to taste. Immediately divide polenta between plates and top with pork & mushroom ragu. Serve asparagus salad on the side.
Note: When recipe calls for water, use the following amounts: 2½ cups for 2 portions, 4 cups for 4 portions or 6 cups for 6 portions