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Glutenfreeda's Recipe Index
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Polenta w/Sausage & Vegetable Ragout

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Easy

Ingredients

6 asparagus spears, trimmed and blanched
2 Tablespoons olive oil, divided
1 lb. Italian sausage, crumbled
1 small onion, chopped
1 garlic clove, chopped
1/2 red bell pepper, cored, seeded and sliced
1/2 yellow bell pepper, cored, seeded and sliced
2 shiitake mushrooms, stemmed and sliced
2 button mushrooms, stemmed and sliced
1 15-oz. can crushed tomatoes in thick puree
1-1/2 cups gf chicken stock
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
4-1/2 cups water
1-1/3 cup polenta
1/4 cup freshly grated parmesan cheese plus more for garnish
1/2 cup cream

Directions

Blanch asparagus in boiling, salted water for 2-3 minutes or until just tender. Drain and immediately submerge in ice water. Let sit for one minute, then drain and set aside.

Meanwhile, heat one tablespoon olive oil over medium-high heat. Add sausage and cook, stirring frequently, until browned.
Transfer sausage to a plate.

Return pan to heat and add remaining tablespoon olive oil. When hot, add onions and garlic; sauté for 2 minutes or until tender. Add bell peppers and continue to sauté for 3 minutes. Add mushrooms; sauté for 2 minutes.

Return sausage to pan and add asparagus, crushed tomatoes, gf chicken stock and thyme. Adjust seasonings to taste with salt and freshly ground black pepper. Bring to a simmer; cooking for about 20 minutes.

While ragout is simmering, in a medium saucepan, bring water and 1 generous teaspoon of salt to a boil. Whisk in polenta in a slow steady stream. Reduce heat and simmer, stirring frequently with a wooden spoon, until polenta is thick, about 20 minutes. Stir in parmesan cheese and cream. Adjust seasonings to taste with salt.

To serve:
Spoon polenta onto dinner plates and top with sausage and vegetable ragout.
Garnish with freshly grated parmesan cheese.