Baked Polenta With Beef And Sausage Ragu Food

BAKED POLENTA WITH BEEF AND SAUSAGE RAGU

Steps:

• Finely chop the carrot, onion, celery and garlic. Add everything apart from the garlic to a large pan with the olive oil and saute gently for around 6-7 minutes until the veg is soft but not browned.
• Add the beef mince, sausage meat removed from their skins and garlic to the pan and brown the meat. If a lot of fat comes out of the sausages, spoon some of the excess out.
• Once browned add the wine and let it reduce by half. Then add the passata/pureed tomatoes with a couple tbsp of water and a good pinch of salt and pepper.
• Stir the ragu so everything is combined and let it simmer gently, covered for 1 and a half to 2 hours. If the sauce reduces too much top it up with a little water.
• While the ragu is simmering, make the polenta.
• Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. Pour the polenta into the water whilst constantly stirring. Turn the heat down to medium/low and keep stirring until the polenta becomes thick and smooth.
• Turn off the heat and add the butter and parmesan cheese, stir it into the polenta until melted. Check if it needs more seasoning and add accordingly.
• Pour the polenta onto a large baking tray and smooth it out. Let it cool then place in the fridge until the ragu is ready.
• When the ragu is ready preheat the oven to 180°C/350F/gas mark 4.
• Transfer the ragu into a large baking dish. Remove the polenta from the fridge and cut out rounds using a cookie cutter or glass or cut it into strips and place them on top of the ragu.
• Bake in the oven for 30 minutes. The polenta will be slightly crunchy on top and the ragu bubbling, let it cool for 5 minutes then serve.

CHEESY POLENTA WITH SAUSAGE RAGOUT

Steps:

• Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
• Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

RAGU POLENTA AND SAUSAGE BAKE #RAGU

Steps:

• Preheat oven to 375.
• Brown the sausage and set aside.
• In a deep saucepan, heat the oil to 360 degrees.
• Slice the polenta into 12 1/2 inch rounds. Mix the flour with the salt and half the pepper. Dip the polenta rounds into the seasoned flour, then the egg, and finally the bread crumbs.
• Fry the polenta rounds 1 minute per side until golden.
• Pour about 3/4 Cup of the Ragu into an 8 X 8 casserole dish.
• Alternately layer the polenta rounds and the sausage into the baking dish.
• Top with 3/4 of the arugula, the remaining Ragu, and the goat cheese.
• Bake 20 minutes until hot and bubbly.
• Top with the remaining arugula and black pepper. Cut into squares and serve.

POLENTA TART WITH SAUSAGE SAUCE #RAGU

Steps:

• Preheat oven to 375°F Oil a 10-inch tart pan with removable base with olive oil or cooking spray and set aside.
• Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.
• Remove the sausage meat from the casing and brown in a fry pan until cooked. Add the sausage crumbles to the Ragu sauce and heat on the stove until slightly warm.
• Remove from tart from the oven and spread a thin layer of goat cheese over crust. Arrange sun dried tomatoes,peppers and onions and basil leaves on top of the cheese. Top with sausage Ragu sauce and return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, toast the bread crumbs in a pan with hot melted butter. Remove the sides from the tart pan and sprinkle top with fresh basil, breadcrumbs, Italian seasoning and a drizzle of olive oil.

RAGU SAUSAGE AND POLENTA BAKE #RAGU

Steps:

• Preheat the oven to 375 degrees.
• In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
• To the same skillet, add the canola oil and heat to 360 degrees.
• Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
• Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
• Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
• In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
• Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
• Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
• Bake for 20 minutes, just until the ingredients are heated through.
• Top with the remaining arugula and black pepper. Cut into squares and enjoy.