Parmesan Polenta with Sausage Ragout

A hearty classic Italian dish, perfect for the coming of fall. Tuck into a bowl of creamy polenta with spicy Italian sausage ragout tonight!
Photo by Lee C.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from saveur.com

Ingredients

  • 1

    ⁄4 cup olive oil

  • 1

    pound Italian sausages, casings removed

  • 1

    red onion, minced

  • 4

    cloves garlic, minced

  • 1

    (28-ounce) can whole peeled tomatoes, crushed by hand

  • 1

    1⁄2 tablespoons balsamic vinegar

  • 1

    ⁄4 cup basil leaves, finely chopped

  • Kosher salt, to taste

  • Black pepper, freshly ground, to taste

  • 1

    teaspoon fine sea salt

  • 1

    1⁄4 cups polenta (not quick-cooking) or yellow cornmeal

  • 1

    ⁄2 cup Parmesan, freshly grated, plus more for garnish

Directions

Heat 2 tablespoons oil in a 4-quart 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-quart 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 ragout; garnish with more Parmesan.

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