"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sausage Ragu over Polenta - Cooking Light Recipe

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This recipe for Sausage Ragu over Polenta - Cooking Light, by , is from The Mueller/Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Mueller

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
12 ounces bulk pork Italian sausage
1/2 tsp. black pepper
2 c. coarsely chopped yellow onion
1 1/2 c. coarsely chopped carrot
3 garlic cloves chopped
3 1/2 c. water, divided
1 (15-oz) can unsalted tomato sauce
2/3 c. quick-cooking polenta
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 c. chopped fresh flat-leaf parsley

Directions:
Directions:
Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan). Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute. Bring remaining 3 cups water to boil in a medium saucepan. Whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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