Absolutely delicious! So, so good. Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta. Taste of Home is America's #1 cooking magazine. Completely reminded my family of the polenta we would have at a local Italian restuarant. I loved this meal! This recipe for Sausage Ragu and Polenta is one of those meals that is a perfect quick dinner all while being a delicious comfort food. Add the garlic and cook 1 more minute. Have made it twice already this month! Sausage Ragu Over Polenta Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. Serve with sausage mixture; sprinkle with cheese. I also added some tomato puree and about a 1/3 cup of red wine (as someone else did). This recipe was fantastic! Italians use a sautéed mixture of minced onion, carrot, and garlic as the foundation for many sauces, called soffrito. Pour in polenta, reduce heat and keep whisking constantly for a smooth texture, approx. It worked great that way. I will make again, but I will probably add more sausage, red pepper, drained diced tomatoes or tomato puree. Finally, I added some organic, no salt added canned tomatoes to the ragu… In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. https://emilybites.com/2011/01/mushroom-sausage-ragu-with-polenta.html To serve, place a mound of polenta in the middle of a plate and top with Sausage Ragu. John Autry; Styling: Leigh Ann Ross, 4 servings (serving size: 1 cup polenta and 1 cup ragù). this link is to an external site that may or may not meet accessibility guidelines. I rarely make recipes more than once, but find myself craving this dish and have made it several times. I made this for my husband and I tonight, and we both loved it! Ingredients. After about 25 minutes, when the polenta is soft, add 1 tbsp Romano cheese and 2 tsp extra virgin olive oil. Remove sausage from pan. Quick, easy, delicious and great leftovers. I'd highly recommend this recipe. Polenta with Spicy Sausage Ragù This rich ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. Add a green salad with red vinegar & EVOO, a glass or 2 of red wine, and you have a lovely dinner with leftovers! This is my own version that I … Then, spoon some over a bowl of homemade Italian polenta … You know it's good when you fight over who gets to take leftovers to work! Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. A keeper! Everybody understands the stuggle of getting dinner on the table after a long day. Smoked Sausage Ragu with Polenta A few weeks ago I was prepping to participate in a Twitter chat/wine tasting learning about the wines of Pedroncelli – a new-to-me winery although they recently celebrated their 90 th anniversary – and was asked to prepare a recipe of sausage … Serve polenta in a bowl, top with sausage ragu… Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. While I'm sure it's fine as written, have to add for your own taste, so added extra garlic, fennel seeds, oregano & basil to sauce..had tomatos that needed to be used, so chopped & added, and added a splash of red wine, thenn let simmer abt 40 min. Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth … Serve over creamy polenta for a comforting meal that’s easy … 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 Polenta Rounds with Sausage Ragout Recipe photo by Taste of Home Polenta and sausage ragu This spicy polenta and sausage ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. I found it pretty easy to make, and it went pretty quickly. This has become one of my favorite recipes. This quick (Sausage Ragù Over Polenta), comforting ragù is a great way to change up pasta night. Cook for a few minutes and then add in the tinned tomatoes. Sausage-and-Pepper Ragu Over Polenta Be the first to rate & review! I thought cream cheese in polenta sounded odd, so I used a traditional method of preparation with stock, polenta, and a little bit of butter and 2 T of cream. Sausage Ragu over Creamy Polenta Credit: Photo: Johnny Autry. I used a little extra sausage and white mushrooms instead of crimini. The sausage ragu can be made ahead of time (I made it during nap time) and reheated on the stove while the polenta cooks. Remove from the heat; stir in basil. Either change the polenta to 16 oz. Mushrooms, sausage ragu with polenta, doesn’t sound perfect comfort fall food? lusciously creamy and becomes the delicious base for the meaty mushroom I served it with plain steamed broccoli on the side and was full after half a serving. Cook and stir for 4-5 minutes or until heated through. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove from heat, add butter and season with salt. I used mild Italian turkey sausage and added zuchini for some extra vegetables. I added two carrots, halved and sliced, to the saute with the onion and substituted sharp cheddar for the cream cheese in the polenta. Turn heat to low and cook for approx. We even hunted down the wine mentioned at the end of the recipe (Trader Joes). From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. I loved this recipe! Didn't think this would be that great but it had a lot more flavor than I expected. My husband loved it! I following the recipe except I didn't use low-sodium chicken broth. This was simple enough for a weeknight and deliciously warming for a cold winter's day! Add garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and pepper. This baked polenta dish is made with a rich and flavourful beef and sausage ragu then is topped with creamy polenta and baked in the oven. Loved it! Easy, easy, easy... loved it! No alterations needed, except I did use button mushrooms. or halve the liquid. I also pan-fried rounds of polenta and added a splash red wine to the simmering sauce. Can I make sausage-pepper ragu … My polenta package said it took 40 minutes to cook so I started it early, but it was done much faster than that. I put the sauce in the slow cooker after sauteeing all the ingredients, since I was serving it to guests and didn't want to have to fuss with it. Chilli flakes. 2. very flavorful! This was tastier than I expected. I've always made my polenta with parmesan cheese so this was a nice option. Slow-Cooker Short Rib Ragu over Pappardelle, 11 Slow Cooker Macaroni and Cheese Recipes, Do Not Sell My Personal Information – CA Residents, 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained, 1 tube (1 pound) polenta, cut into 1/2-inch slices. We tried it with herbed polenta and I think that added a little something. I used 1/2 tsp less oil (hard b/c the mushrooms soak it up), omitted the butter and cut the cream cheese by half in the polenta. 2 Italian sausages or high quality pork sausages, removed from skins and … Info. Add 1 1/2 teaspoons oil to pan; swirl to coat. Very easy to prepare. 1 garlic clove, finely chopped. I used Johnsonville Italian sausage links that were pre-cooked, so I started by following the instructions on the best way to heat them up. Wine match: Tempranillo At $99, who wouldn't jump for joy about the La Granja 360 Tempranillo (Carinena, Spain, 2008). I also added a bit of basil and a little more garlic to the sausage ragu. very good over pasta also!! The polenta was excellent! A delicious comfort food dish to keep you warm … I also thickened the ragu sauce by mixing a tablespoon of cornstarch into it. Going to make it again tonight, although will be using mild pork sausage instead of turkey...not as healthy, but I think the extra fat will really pump up the flavor. 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