Best Cheesy Polenta With Sausage Ragout Recipes

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15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU



15-Minute Cheesy Polenta with Chunky Tomato Ragu image

This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups whole milk
Kosher salt
6 tablespoons extra-virgin olive oil
1/2 pound mild Italian sausage, casings removed
1 small yellow onion
1 1/2 cups baby carrots
2 cloves garlic
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1 1/2 cups shredded Italian cheese blend
One 28-ounce can diced tomatoes
Pinch crushed red pepper flakes, or more to taste
6 cups spring greens mix
1 small lemon

Steps:

  • Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
  • When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
  • Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
  • By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
  • When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
  • Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA



Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
  • In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

POLENTA ROUNDS WITH SAUSAGE RAGOUT



Polenta Rounds with Sausage Ragout image

"Fried polenta is fabulous with an endless variety of toppings inspired not only from Italian, but other cuisines, like Mexican (black beans and corn), French (mushroom ragout) or Creole (spicy shrimp)." -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound bulk Italian sausage
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained
1/8 teaspoon pepper
1/4 cup minced fresh basil
1 tube (1 pound) polenta, cut into 1/2-inch slices
1/4 cup olive oil
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 506 calories, Fat 33g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 2062mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.

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