CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT
Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.
- Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally.
- Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
- Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat.
- Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer the sausages to a plate.
- Add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes.
- Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving.
- To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.
Nutrition Facts : Calories 771.4 calories, Carbohydrate 57.9 g, Cholesterol 82.7 mg, Fat 46.2 g, Fiber 7.4 g, Protein 31.7 g, SaturatedFat 16.3 g, Sodium 2663.4 mg, Sugar 15.6 g
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