Sausage Ragu Over Polenta Recipe

Looking for an easy Sausage Ragu over polenta recipe? Learn how to make Sausage Ragu over polenta using healthy ingredients.


Submitted by fyrfli

Makes 10 servings



try with turkey sausage, wont lower the cals so much but will lower the fat a bit. i make this to serve 4, this is the original recipe from Molto Mario, with a few changes to lower fat and calories. (less butter and oil!) i also use bulk sausage instead of links, i find its easier to use less sausage that way. (this recipe is also meant to serve 6.. but theyve gotta be HUUUUNGRY!)

Recipe Ingredients for Sausage Ragu over polenta

4 cups water
1/4 teaspoon salt
1 1/2 cups cornmeal
1/3 cup grated Parmesan cheese (optional)
2 tablespoons butter
3 pounds Italian sausage
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
10 bell peppers,red and yellow, seeded, cored and cut into 1/2-inch strips
1 tablespoons red pepper flakes
2 tablespoons dried oregano
1 can tomato paste

Recipe Directions for Sausage Ragu over polenta

  1. Heat the 4 cups of water and salt in a separate saucepan of at least 3 quarts. Once boiling, whisk in the cornmeal in a slow stream, continuing to whisk vigorously until it's all added. Continue cooking and whisking until it's too thick to whisk, then switch to a wooden spoon. Cook over low heat, stirring occassionally, until the polenta is soft and thick, about the time to prepare the rest of the recipe. More water may be added if the polenta is too thick.

  2. In a very large frying pan (12 or 14 inches) heat 1 tablespoon of the oil over medium heat until shimmering. Add the onion, peppers, chili flakes and oregano, and cook until soft, 8-10 minutes. Spoon in the tomato paste and stir into the vegetables. Cook until its color darkens, being careful not to burn it. Add the red wine, lower the heat to a simmer, and cook for at additional 15 minutes.

  3. In a second large skillet large enough to hold the sausages comfortable, heat the last tablespoon of oil over medium heat. When it is shimmering, add the sausages and cook without turning until the underside is dark golden, 7-10 minutes. Carefully turn the sausages and add the pepper mixture to the pan. Add a cup of water and bring to a boil, then simmer for 20 minutes, adding water if necessary to keep the consistency of a ragu.

  4. If desired, stir in the Parmesan and butter into the polenta, then divide among shallow bowls. Top with the ragu and serve.

Categories

Vegetables, Main Dish, Italian

Nutrition Facts
Serving Size 405.3g
Amount Per Serving
Calories
634
Calories from Fat
400
% Daily Value*
Total Fat
44.5g
68%
Saturated Fat
14.8g
74%
Trans Fat
0.3g
Cholesterol
123mg
41%
Sodium
1176mg
49%
Potassium
924mg
26%
Total Carbohydrates
26.5g
9%
Dietary Fiber
5.3g
21%
Sugars
7.8g
Protein
31.4g
Vitamin A 89% Vitamin C 264%
Calcium 9% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement