Polenta is a classic Italian dish made by cooking cornmeal with water or broth until it reaches a creamy, porridge-like consistency. Polenta is often served with a variety of sauces and toppings, but it is especially delicious topped with a rich and flavorful sausage ragu. The combination of sausage, tomatoes, onions, and herbs creates a robust and comforting sauce that is sure to please. The sausage ragu pairs perfectly with the smooth, creamy polenta and makes for a delicious and hearty meal. Serve it with a green salad or roasted vegetables for a complete meal. Polenta with sausage ragu is a comforting and easy dish that will delight any crowd.
Ingredients
1 1/4 cups polenta
1 lb sweet or hot bulk Italian sausage
1 small onion, diced
4 cloves of chopped garlic
1 28 oz can of San Marzano tomatoes, chopped with puree
1/4 cup olive oil
1 1/2 tbsp balsamic vinegar
1/4 cup chopped basil
1/2 cup grated parmesan
1 tsp fine sea salt
salt and pepper
Method
Heat 2 tbsp olive oil in a large saucepan over medium-high heat and cook the sausage until browned.
Add the onion to the saucepan and cook until softened, about 5 minutes.
Add the garlic and cook for an additional minute.
Add the tomatoes, bring to a boil, lower heat and simmer until thickened, about 20 minutes.
Add the balsamic vinegar and basil, and salt and pepper to taste.
In another saucepan, bring 5 cups of water and the sea salt to a boil.
Add polenta, stirring to remove lumps, reduce heat to a simmer, and cook until thick and creamy, about 7-8 minutes.
Remove from heat and stir in the parmesan cheese and 2 tbsp of olive oil. Salt to taste if needed.
Divide polenta into bowls, top with ragu, and serve.
