Parmesan Polenta with Sausage Ragù Recipe | SAVEUR

By dyannucci

Ingredients

• 1/4 1/4 1/4 cup EVOO
• 1 1 1 lb italian sausage casing removed
• 1 1 1 red onion minced
• 4 4 4 garlic cloves minced
• 1 28 1 28 1 28 oz. can whole peeled tomatoes, crushed by hand
• 1 1 1⁄2 1⁄4 tbsp. balsamic vinegar 1⁄4 cup finely chopped basil leaves
• to salt and freshly ground black pepper, to taste
• 1 1 1 tsp. fine sea salt
• 1 1 1⁄4 1⁄4 cups polenta (not quick
• cooking) or yellow cornmeal
• 1 1⁄2 1⁄2 cup freshly grated parmesan, plus more for garnish

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes.
Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add tomatoes and boil; simmer until thick, 20 minutes.
Add basil, vinegar, kosher salt, and pepper; keep warm.

Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes.
Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragù; garnish with more parmesan.