PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT
Steps:
- Preheat broiler.
- Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
- Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
- Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
- Serve ragout spooned over polenta.
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
BACHICKAGE WITH POLENTA AND PARMESAN ROMANO SAUCE #RAGU
Ragú® Recipe Contest Entry. Chicken stuffed with Italian Sausage, goat cheese and rolled with bacon is roasted in the oven and served with steaming hot microwave polenta and Ragu Parmesan Romano Pasta Sauce.
Provided by KC Quaretti
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 425.
- To make the Bachicages:.
- Open the chicken thighs and spread each one with 1 ounce goat cheese.
- Roll one chicken thigh around one Italian sausage link, cheese side facing the sausage. Repeat with remaining thighs and sausages.
- Wrap bacon around each thigh, it will take two slices to completely cover the chicken thigh. Place on parchment paper lined or nonstick baking sheet. The Bachicages are now ready to roast.
- Roast Bachicages in preheated 425 oven for 40 minutes.
- Remove the Bachicages from the oven and let rest while making the polenta and heating the pasta sauce.
- Place pasta sauce in small saucepan and bring to a simmer over medium heat.
- In a microwave safe bowl combine polenta, salt and water. Stir and micro wave on high for 3 minutes.
- Remove from microwave and stir well. Return to microwave for another 3 minutes on high.
- Remove from microwave and stir well, return and heat on high for another 3 minutes.
- Remove from microwave and stir again, then heat for an additional 2 minutes on high.
- Ladle ¼ cup sauce onto each of 4 dinner plates and top with ¼ of the polenta.
- Cut the thighs into 3 or 4 slices each and place the 4 slices on top of the polenta on each plate.
- Sprinkle with fresh chives and serve with extra sauce in a side dish.
Nutrition Facts : Calories 600.4, Fat 41.6, SaturatedFat 17.1, Cholesterol 137.9, Sodium 1786.6, Carbohydrate 16.2, Fiber 1.3, Sugar 1.6, Protein 38.8
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Make and share this Sausage and Fennel Ragout With Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat; add in olive oil.
- Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
- Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
- While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
- Place over med-high heat and bring to a simmer.
- Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
- Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
- To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
- Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
- Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 11.8, Cholesterol 65.1, Sodium 1650.1, Carbohydrate 17.6, Fiber 2.9, Sugar 2.8, Protein 30.6
POLENTA TART WITH SAUSAGE SAUCE #RAGU
A polenta crust tart recipe, coupled with goat cheese, fresh veggies and an Italian sausage sauce. The recipe is quick and easy and can be versatile for many types of meals. This is also a gluten free option too. Ragú® Recipe Contest Entry
Provided by susandonato
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 274.8, Fat 10.5, SaturatedFat 4.7, Cholesterol 16.1, Sodium 345.6, Carbohydrate 36.3, Fiber 4.2, Sugar 3.3, Protein 10.4
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