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
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
PARMESAN POLENTA WITH SAUSAGE RAGOUT RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 12
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.
POLENTA ROUNDS WITH SAUSAGE RAGOUT
"Fried polenta is fabulous with an endless variety of toppings inspired not only from Italian, but other cuisines, like Mexican (black beans and corn), French (mushroom ragout) or Creole (spicy shrimp)." -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 506 calories, Fat 33g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 2062mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4 to 5 minutes. Add the red onions, fennel, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta.
- In a sauce pot combine 2 1/2 cups of the chicken stock and 1 cup of milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer.
- Once the veggies have wilted, add the white wine and the remaining 1 1/2 cups of chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4 to 5 minutes. Stir in the chopped parsley.
- To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. It's so cool how fast this happens-right before your eyes! Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk.
- Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano.
- Buy stock or broth in aseptic boxes rather than cans. They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich. Plus, whatever you don't use can go directly into the refrigerator, without having to transfer it from a can. If I know I am not going to use my remaining stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat. (I have had a small revolution of freezer storage space since embracing the freezing of things flat.)
CHEESY POLENTA WITH SAUSAGE RAGOUT
This recipe is from the top ten foods to try in Switzerland and represents the Italian influence in Switzerland.
Provided by Lynn Clay
Categories Pork
Time 35m
Number Of Ingredients 10
Steps:
- 1. 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
- 2. 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.
- 3. Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning.
- 4. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN
This delicious and quick recipe calls for "1 tube prepared polenta" - Many grocery stores carry pre-made polenta in tubes in the refrigerator section which can be sliced into rounds. If you don't have access to pre-made polenta or wish to make your own, I recommend following RecipeZaar "Recipe #45131" (omitting only the last step). Alternately, you can make polenta to your liking, spreading it on a baking sheet while still hot in a 1/4" layer, and cool it in the fridge for an hour or until firm, then use a juice glass to cut small disks out of the polenta. I changed this recipe on 12/11/06 to reflect reviewers' feedback.
Provided by Whats Cooking
Categories Corn
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
- Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
- Sprinkle cheese evenly across the polenta.
- In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
- Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
- Broil for 3-5 minutes.
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