Pork and Fennel Sausage Ragout with Parmesan Mascarpone Polenta (Cucina Urbana)

By Realtychick

Ingredients

• Ragout:
• 1 white onion
• 4 cloves garlic
• 5 pounds pork fennel sausage
• 12 ounces Peroni beer
• 2 tablespoons extra virgin olive oil
• 3 vine ripe tomatoes, chopped
• 1 carrot
• 1 fennel bulb
• 1 cup dry white wine
• 3 tablespoons whole grain mustard
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 2 fresh bay leaves
• salt and pepper to taste
• Polenta:
• 3 cups chicken stock
• 4 pounds parmesan rind
• 1 cup heavy cream
• 1 cup fine polenta
• 3 tablespoons butter
• 3 tablespoons mascarpone cheese
• 1/2 cup parmesan cheese
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped chives
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Ragout:

Slice one onion and 4 cloves garlic. Place the sausage, Peroni, onion and garlic in a flat bottom pan, cover and place in a 350 degree onion for 15 minutes. Remove and turn the sausages over, then cook for another 15 minutes. Once sausage is cooked through, remove from the cooking liquid and let cool. Strain the onions from the beer and reserve both. When the sausage is cooled, cut into bite sized chunks. In a saucepot, heat olive oil and sauté the onions until caramelized, then add the tomatoes, carrots, fennel, and sausage. Deglaze with white wine and reserved beer. Add mustard, tomato paste, chicken stock and bay leaves. Reduce until nice and saucy on medium heat for about 30 minutes.

Polenta:

Infuse chicken stock with parmesan rinds by placing them in the stock and cooking on very low heat for about an hour. Stir frequently to keep rinds from sticking to the bottom of the pan. When finished, strain and bring the stock back to a boil with heavy cream. Once boiling, whisk in the polenta and lower the heat to medium low. Allow the polenta to cook for about 30 minutes, stirring occasionally. When the graininess is gone and the polenta is smooth add the butter, mascarpone cheese, parmesan cheese, extra virgin olive oil, chopped chives and season to taste.

To serve, simply place the polenta in a shallow pasta bowl and spoon over desired amount of ragout.