Polenta Tart With Sausage Sauce Ragu Food

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 TART WITH SAUSAGE & BROCCOLI

Steps:

• Heat oven to 190C/170C fan/gas 5. In a large saucepan, bring the stock to the boil. Slowly pour in the polenta, a little at a time, until completely absorbed. Lower the heat, stir quickly for 5 mins, then remove from the heat altogether. Stir in 1 tbsp of the Parmesan, then spread the polenta out on a large parchment-lined baking sheet, so that it's 2-3cm thick.
• Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
• Sprinkle the mozzarella and remaining Parmesan over the polenta, then top with the tomatoes, garlic, broccoli and sausage. Bake for 20 mins until the sausage is browned and the sides of the polenta crisp.

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.

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 & SAUSAGE STUFFED PEPPER GONDOLAS #RAGU

Steps:

• Preheat the oven to 350° F and place a pot with a gallon of water on high heat. Add 1 tablespoon salt and 1 tablespoon olive oil to the water and cover.
• Cut the four lobed green pepper in half through the stem to the base and carefully remove the seeds to protect the integrity of the pepper. Use a paring knife or scissors to remove the stem. rub a teaspoon of olive oil and italian seasoning on the pepper halves inside and out and place open side down on a cookie sheet. Place in the oven for 15 to 20 minutes, or until tender-crisp.
• While the pepper is cooking, heat 2 cups of chicken broth to boiling in a saucepan. Add the polenta and whisk in until smooth. Stir in the crumbled feta and set aside.
• Preheat a grill or grill pan to hot and grill sausages until done. Slice sausages on a bias.
• Remove tender-crisp peppers from the oven, turn over and fill halfway with polenta mixture. Top the polenta with sausages and sprinkle with mozzarella cheese. Place back into oven until cheese is melted.
• Heat Ragu pasta sauce and ladle some onto two plates. "Float" pepper gondolas onto the Ragu sauce.
• Place long fusilli 200 pasta into boiling water, uncovered until al dente, 8 to 11 minutes. Strain and place on plate. ladles on some Ragu pasta sauce and top with pecorino romano cheese. Serve with a side salad if desired.

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.