Sausage ragu over creamy polenta
An elegantly nutritious lunch or dinner with an amazingly cheesy polenta.
SERVES
4
TO
5
Ingredients
For the polenta:
- 3 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup polenta (corn meal)
- 2 tablespoons butter
- 1/2 cup, parmesan cheese
- Pinch of nutmeg
For the sausage ragu:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, finely minced
- 1 stalk celery, finely diced
- 680 grams of sausages, casings removed (Italian, Pork, Turkey, whatever your family enjoys)
- 2 sprigs rosemary, roughly chopped
- 1/2 teaspoon crushed chili flakes
- 1 830 milliliter can whole tomatoes, crushed by hand
- Salt to taste
- Fresh chopped parsley to garnish
Directions
For the polenta:
- Bring water, milk, and salt to a simmer in a medium saucepan.
- Slowly pour in polenta/corn meal in a steady stream while whisking continuously to avoid forming lumps.
- When mixture begins to bubble, drop heat to low, and continue to cook for 45 minutes, stirring every five minutes, until thickened.
- Remove from heat, and add butter, cheese, and nutmeg.
For the ragu:
- Heat olive oil in a large pot on medium heat. Add onion, garlic, and celery, and cook until translucent. Increase heat to medium-high, and add sausages, using a spoon to break them apart. Cook, until well browned, and sizzling.
- Add rosemary and crushed chili, and cook briefly for about 10-15 seconds, until fragrant.
- Add crushed tomatoes and salt to taste, and cook for 25-30 minutes until thickened. Remove from heat and stir in chopped parsley.
- Serve ragu over warm polenta with an extra grating of parmesan over the top, and enjoy immediately!
