Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Sausage & Vegetable Ragout w/Polenta

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1 pound seasonal vegetables
1/4 cup olive oil
1-1/3 pound hot Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine
One 15-ounce can crushed tomatoes, in thick puree
1-1/2 cups gf chicken stock
1/2 teaspoon dried thyme
1/4 cup Italian parsley, chopped
Salt & freshly ground black pepper
4-1/2 cups water
1-1/3 cups polenta

Directions

In a large pot of boiling, salted water, blanch seasonal vegetables. Drain and rinse in cold water. Cut into 2 inch pieces and set aside.

In a large, heavy skillet heat
1 tablespoon oil; add sausage and cook over medium-high heat. Sauté sausage until browned and cooked through, about 10 minutes. Transfer sausage to a plate and set aside.

Pour off all but about 2 tablespoons fat from skillet. Add onions and garlic, cooking over medium-low heat. Stir occasionally, until onion is translucent, about 5 minutes. Add wine, reducing to a simmer. Stir in sausage, tomatoes, gf chicken stock and thyme. Adjust seasonings to taste with salt and freshly ground black pepper.

Bring mixture to a simmer and cook for 20 minutes. Add seasonal vegetables and parsley. Check seasonings and adjust with salt and freshly ground black pepper if necessary. Keep mixture at a low simmer.

Meanwhile, in a medium saucepan combine water and about 1 teaspoon of salt; bring to a boil. Add polenta in a steady stream, whisking constantly. Reduce heat and simmer, stirring frequently with a wooden spoon, until polenta thickens, about 20 minutes.

To serve:
Spoon polenta onto dinner plates, topping with sausage and vegetable ragout.