PARMESAN POLENTA WITH SAUSAGE RAGOUT RECIPE - (4.5/5)

Parmesan Polenta with Sausage Ragout Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 12

Previous Next

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

Steps:

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.