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Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta
Ingredients
- 6 ounces hot Italian sausage
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 2 garlic cloves
- 1/3 cup dry red wine
- ¾ cup chicken stock
- ¼ teaspoon salt
- ¼ teaspoon pepper
- dash of crushed red pepper
- 1 (14.5 oz.) can diced tomatoes, un-drained
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 2 teaspoons chopped fresh oregano
Polenta
- 3 cups water
- ½ teaspoon salt
- 1 cup coarse cornmeal or polenta corn grits (Bob’s Red Mill)
- 1-2 tablespoons Parmesan
- 1 tablespoon butter
- 1 teaspoon minced rosemary
- salt to taste
Instructions
- Heat a large skillet over medium-high heat. Add oil. Add sausage to pan; cook until browned, stirring to crumble. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1-3 minutes, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer 8-10 minutes or until slightly thickened. Stir in oregano. Serve with Polenta.
Polenta
- Bring water and salt to boil; gradually stir in cornmeal. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick, about 30 minutes. Stir in butter, salt, Parmesan and rosemary.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/