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Polenta w/Sausage & Tomato Ragout

Cummulative Rating

Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

2 Tablespoons extra virgin olive oil, divided
1 pound Italian sausage (bulk)
1 medium onion, chopped
2 garlic cloves, roasted
One 28 ounce can diced tomatoes
1/2 cup dry red wine, such as cabernet sauvignon or merlot
2 Tablespoons balsamic vinegar
2 Tablespoons tomato paste
1 teaspoon sugar
1-1/2 teaspoons fresh oregano, chopped
Salt and freshly ground black pepper
6 cups water
3/4 cup calamata olives, pitted and chopped
1-1/2 cups polenta
4 Tablespoons unsalted butter
1 teaspoon fresh rosemary, chopped
3/4 cup parmigiano-reggiano cheese, grated
6 rosemary sprigs for garnish

Directions

In a large skillet heat 1/2 tablespoon olive oil over medium heat. Add sausage; cook until sausage is browned. Transfer the sausage to a plate; set aside.

Drain excess fat from skillet.

Return skillet to heat. Add 1-1/2 tablespoons of olive oil to skillet and reduce heat to medium low. Add onion and roasted garlic; cook until onions are translucent, about 8 minutes. Add diced tomatoes, wine, balsamic vinegar, tomato paste, sugar and oregano. Adjust seasonings to taste with salt and freshly ground black pepper. Simmer ragout for about 10 minutes or until slightly thickened.

Add sausage and calamata olives to ragout; stir until combined and keep warm over low heat.

In a large saucepan, bring 6 cups water and 2 teaspoons salt to a boil. Add polenta in a steady stream, stirring, until thick, about 6-8 minutes.

Remove pan from heat and stir in butter, rosemary and 1/2 cup the parmigian-reggiano. Adjust seasonings to taste with salt and freshly ground black pepper.

Spoon polenta into individual shallow pasta bowls. Make a well in center of each serving of polenta; spoon ragout into well and garnish with rosemary sprigs.

Top each serving with a sprinkling of remaining parmigiano-reggiano. Serve immediately.

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Reviews

Posted By Member: Erin
Posted Date: 6/29/2008

Excellent recipe, followed almost exactly, just used dried rosemary rather than fresh and the garlic wasn’t roasted... Other than that I think I’m going to add mushrooms and maybe some tomato sauce or more of the tomato paste. It is excellent, but it is not a sauce, it has very flavorful juices, and is really good, but not a sauce... So, I’m going to try adding some sauce to it and see if it’ll work on pasta that way too ;)

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