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Creamy Polenta with Arrabbiata Sausage Ragout

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Creamy Polenta with Arrabbiata Sausage Ragout



Ingredients :

  • 2 ½ cups water
  • ½ cup milk
  • 1 teaspoon salt
  • 1 cup Italian polenta
  • 2 tablespoons unsalted butter
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons grapeseed oil or olive oil
  • 1 (19 ounce) package Italian sausage links
  • 2 large bell peppers
  • seeded and sliced into 1/2-inch thick rings
  • 1 medium sweet onion
  • cut into 1/2-inch slices
  • 1 (24 ounce) jar Classico® Tomato and Basil Sauce
  • ¼ teaspoon crushed red pepper flakes
  • or to taste
  • Methods :

  • In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.
  • Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally.
  • Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
  • Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat.
  • Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer the sausages to a plate.
  • Add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes.
  • Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving.
  • To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.
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