Polenta with Beef and Sausage Ragout

In large skillet, heat oil over medium heat; cook onions, garlic and hot pepper flakes, stirring occasionally, for 5 minutes or until softened.

Remove sausage from casings; add to pan along with beef.

Cook over medium-high heat, breaking up chunks with back of spoon, for 7 minutes or until browned.

Skim off fat.

Add mushrooms; cook for 5 minutes.

Add tomatoes and bring to boil; reduce heat and simmer for 30 minutes or until thickened.

Season with salt and pepper to taste.

In saucepan, bring water, salt and pepper to boil over high heat; gradually whisk in cornmeal until evenly thickened.

Reduce heat to low; cook, stirring often with wooden spoon, for 25 to 30 minutes or until smooth and thick enough to mound stiffly on spoon.

Stir in butter.

Makes 8 servings.

Spoon polenta into individual bowls; top with ragout.

Sprinkle with Parmesan and parsley.