Baked Polenta With Sausage Ragù 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.

POLENTA ROUNDS WITH SAUSAGE RAGOUT

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.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

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.

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.