Polenta with Sausage, Tomato and Olive Ragout Recipe

Name: Polenta with Sausage, Tomato and Olive Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; One 28-ounce can peeled Italian tomatoes, seeded and chopped; 1/2 cup red wine, such as Cabernet Sauvignon or Merlot; 2 tablespoons balsamic vinegar; 2 tablespoons tomato paste; 1 teaspoon sugar; 1/2 teaspoon dried oregano; Pinch of crushed red pepper; Salt and freshly ground pepper; 6 fresh sweet pork sausages (about 2 pounds); 7 cups water; 3/4 cup Calamata olives, pitted; 1 1/2 cups instant polenta; 4 tablespoons unsalted butter; 1 tablespoon chopped fresh rosemary; 3/4 cup freshly grated Parmigiano-Reggiano cheese; Flat-leaf parsley leaves, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
One 28-ounce can peeled Italian tomatoes, seeded and chopped
1/2 cup red wine, such as Cabernet Sauvignon or Merlot
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
Pinch of crushed red pepper
Salt and freshly ground pepper
6 fresh sweet pork sausages (about 2 pounds)
7 cups water
3/4 cup Calamata olives, pitted
1 1/2 cups instant polenta
4 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
3/4 cup freshly grated Parmigiano-Reggiano cheese
Flat-leaf parsley leaves, for garnish

1
Heat the olive oil in a large skillet.
2
Add the onion and cook over moderately low heat until translucent, about 8 minutes.
3
Add the tomatoes, red wine, balsamic vinegar, tomato paste, sugar, oregano and crushed pepper; season with salt and pepper.
4
Simmer the ragout until it thickens slightly, about 10 minutes.
5
Meanwhile, in a large skillet, cook the sausages in 1 cup of the water over moderately high heat, turning occasionally, until cooked through, about 12 minutes.
6
Transfer to a cutting board and thickly slice crosswise on the diagonal, then stir into the ragout with the olives.
7
Keep warm.
8
In a large saucepan, bring the remaining 6 cups of water to a boil with 2 teaspoons of salt.
9
Add the polenta and cook, stirring, until thick, 1 to 2 minutes.
10
Remove from the heat and stir in the butter, rosemary and 1/2 cup of the cheese; season with salt and pepper.
11
Transfer the polenta to a large platter and make a well in the center.
12
Ladle the sausage ragout into the well, garnish with the remaining 1/4 cup of cheese and parsley leaves and serve.

637

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 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, chopped, One 28-ounce can peeled Italian tomatoes, seeded and chopped, 1/2 cup red wine, such as Cabernet Sauvignon or Merlot, and more.

Yes, Polenta with Sausage, Tomato and Olive Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta with Sausage, Tomato and Olive Ragout

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