Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
['2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds', '1/3 cup grated parmesan', '2 tablespoons olive oil, divided', '1 pound sweet Italian sausage, casing removed', '1/2 pound mixed sliced fresh wild mushrooms', '1/2 cup dry red wine', '1 1/2 cups bottled marinara sauce', 'Accompaniment: grated parmesan']
Preheat broiler.
Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.
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