Polenta Tart With Sausage Sauce #Ragu Recipe

Name: Polenta Tart With Sausage Sauce #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups finely ground dry polenta (cornmeal); 2 cups cold water; ¼ teaspoon salt; ½ cup grated romano cheese or ½ cup parmesan cheese; 4 ounces soft fresh goat cheese; 2 cups of thinly sliced red and green peppers; ¼ cup thinly sliced sun-dried tomato packed in oil; ¼ cup loosely packed slivered fresh basil leaf; 1 tablespoon extra virgin olive oil; 2 (16 ounce) jars Ragu Pasta Sauce; 2 cups cooked and crumbled Italian sausage; 1 cup thinly sliced sweet onion (vidalia or red); ½ cup breadcrumbs; 1 tablespoon italian seasoning, to sprinkle on top of tart

Servings: persons

1 ½ cups finely ground dry polenta (cornmeal)
2 cups cold water
¼ teaspoon salt
½ cup grated romano cheese or ½ cup parmesan cheese
4 ounces soft fresh goat cheese
2 cups of thinly sliced red and green peppers
¼ cup thinly sliced sun-dried tomato packed in oil
¼ cup loosely packed slivered fresh basil leaf
1 tablespoon extra virgin olive oil
2 (16 ounce) jars Ragu Pasta Sauce
2 cups cooked and crumbled Italian sausage
1 cup thinly sliced sweet onion (vidalia or red)
½ cup breadcrumbs
1 tablespoon italian seasoning, to sprinkle on top of tart

1
Preheat oven to 375F Oil a 10-inch tart pan with removable base with olive oil or cooking spray and set aside.
2
Combine polenta with water in a sauce pan.
3
Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes.
4
Stir in the grated cheese and continue to stir 3 to 5 minutes longer.
5
Transfer polenta to prepared tart pan.
6
Spread it evenly over bottom and up sides of pan.
7
Bake until dry and crisp on edges, about 30 minutes.
8
Remove the sausage meat from the casing and brown in a fry pan until cooked.
9
Add the sausage crumbles to the Ragu sauce and heat on the stove until slightly warm.
10
Remove from tart from the oven and spread a thin layer of goat cheese over crust.
11
Arrange sun dried tomatoes,peppers and onions and basil leaves on top of the cheese.
12
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.
13
Before serving, toast the bread crumbs in a pan with hot melted butter.
14
Remove the sides from the tart pan and sprinkle top with fresh basil, breadcrumbs, Italian seasoning and a drizzle of olive oil.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups finely ground dry polenta (cornmeal), 2 cups cold water, ¼ teaspoon salt, ½ cup grated romano cheese or ½ cup parmesan cheese, and more.

Yes, Polenta Tart With Sausage Sauce #Ragu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polenta Tart With Sausage Sauce #Ragu

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