Polenta with Sausage, Tomato and Olive Ragout

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!