Why do we call it sausage ragu and polenta? Because it is the Bolognese meat and polenta dish. This is a dish that is typical for the north of Italy and is made usually with pork, beef, and pancetta (wienerschnitzel). We advise you to add a little bit of salt to the sauce, because the Bolognese sauce is very salty. You can also add grated cheese to the sauce, if you like it.
Sausage Ragu and Polenta | This is a recipe for polenta which is made of polenta and sausage, and it is a traditional Italian recipe. The polenta is made of polenta, salt, pepper, oil and a sausage. The polenta is first cooked on a pan and later placed in a casserole dish. The sausage is then placed on top of the polenta. Then you cover the polenta with the sauce which is usually made of tomatoes, a little bit of olive oil, some salt, pepper, and sugar. Then you simmer the polenta and when it is cooked, you put the sauce on top of the polenta.
I love to cook. I love to cook so much, that I cook for myself and my husband and my mom and my friends and my family. I cook for them because I love to cook, not because I want them to like it. And they have to like it too, because I’m going to serve it to them, right?
Some comfort meals are surprisingly easy to prepare and quickly become favorites. This Sausage Ragu with Polenta dish is one of those dinners that is both a fast supper and a delectable comfort food. Try my Creamy Parmesan Polenta or Roasted Mushrooms and Creamy Polenta recipes for more polenta options.
What exactly is a ragu?
Ragu is a tomato-based sauce prepared with ground meat and vegetables. Ragu comes in a variety of forms, the most well-known of which is a bolognese sauce. Ragus is typically eaten with pasta, but I found it to be excellent when served over polenta.
What exactly is polenta?
Polenta is cornmeal that has been cooked in stock to give it a thick, creamy texture. It can be prepared with either yellow or white cornmeal (tastes the same), and it’s a wonderful way to use up any leftover cornmeal from the last time you made cornbread from scratch. My polenta is best served warm, with a porridge-like consistency. Allowing it to set and firm into a loaf that may be baked, fried, or grilled is another option.
polenta cooking suggestions
Polenta may be difficult to prepare, but here are some techniques I discovered via trial and error that worked well.
- For the best taste, use chicken or vegetable stock instead of plain water.
- Before adding the cornmeal, bring the liquid to a boil. Reduce to a low heat after the cornmeal has been added.
- Slowly sift in the cornmeal using a sifter. If you don’t put it in gently, it will clump.
- While adding the cornmeal, keep stirring continuously.
- Premeasure the cornmeal and grate the cheese and garlic while the water is boiling.
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turn it into a dinner
- Roasted Carrots with Maple Glaze
- Roasted Brussel Sprouts with Balsamic Bacon
- Broccoli and Garlic Roasted
- Other Alternatives
additional delicious beef meals
- Strips of New York Strips with a Red Wine Sauce
- T-Bone Steak with Braai Rub
- Steak au Poivre (Poivre Steak)
- Additional Dinner Options
Polenta and Sausage Ragu
Michelle Boulé is a French actress.
With this Sausage Ragu with Polenta dish, you can make a wonderful supper for your family.
5 out of 6 votes
Recipes to Pin
Time to Prepare: 10 minutes
30 minutes to prepare
40-minute total time
calorie count: 949 kcal
Spoon Made of Wood
Dutch Oven Lodge
Dutch Oven by Cuisinart
StandardMetric in the United States
- 4 cups stock (chicken)
- Cornmeal, 1 CUP
- 1 cup grated parmesan cheese
- 3 garlic cloves, minced
- a quarter-cup of heavy cream
- 2 tablespoons butter
- 2 tbsp Extra Virgin Olive Oil
- 1 pound Italian pork sausage (non-casing)
- 1 Diced Onion
- 2 Diced Carrots
- 3 Garlic Cloves, Smashed
- Tomato Sauce (15 oz)
- Topping: Parmesan Cheese
In a saucepan, bring the stock to a boil. Reduce the heat to a low simmer after the water has reached a boil.
Slowly sift in the cornmeal using a sifter, stirring constantly. Allow to boil for 10 minutes after all of the cornmeal has been added.
Combine the parmesan cheese, garlic, cream, and butter in a mixing bowl. Season with salt and pepper to taste. Serve warm for polenta with a porridge-like consistency, or cool for a solid loaf-like consistency.
Heat the oil in a big pan over medium-high heat. Cook until the sausage is browned. While the sausage is cooking, split it up into tiny pieces. Remove the pan from the heat and put it aside.
Toss in the onion, carrot, and garlic to the pan. Salt & pepper to taste. Cook, stirring occasionally, until the onion is transparent and the carrots have softened.
Replace the sausage in the pan. Toss in the tomato sauce and stir well. Season with salt and pepper to taste.
Enjoy the ragu on top of polenta!
calorie count: 949 kcal 52g carbohydrate 38 g protein 66 g fat 26g Saturated Fat 146 milligrams of cholesterol 2211mg sodium 1209 mg potassium 7 g of fiber 12 g sugar 6147IU Vitamin A 15 milligrams of vitamin C 372 mg calcium 4 mg iron
Sausage Ragu and Polenta are two words that come to mind when thinking about this dish.
This blog is about Italian recipes, so I thought I’d share a great one with you today. This one is a favorite of mine from my latest trip to Rome, where I was staying at the Grand Hotel in the Trastevere neighborhood. It’s a flavorful, simple, satisfying dish that pairs well with everything from salad to grilled meats.. Read more about one-pan sweet italian sausage with polenta and let us know what you think.
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