Polenta with sausage ragù

Name: Polenta with sausage ragù
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Cuisine: Italia
Ingredients: null null For the polenta:; 400 null Yellow cornmeal, coarse grind; 1.6 null Water; 0 null Salt; null null For the sausage ragù:; 6 null Pork sausages (casing removed and meat crumbled); 300 null Celery, carrot and onion (total); 1 null Garlic (clove); 1 null Bay leaf (leaf); 0.5 null Leek (half); 1 null Tomato paste; 0.5 null White wine; 0 null Vegetable stock; 3 null Extra virgin olive oil; 0 null Salt and pepper

@manu-food-writer

Category: Mains

A rich, super flavorful one-dish meal to share at lunch or dinner with family and friends. The polenta is served with a tasty, hearty sausage ragù, perfect for the colder seasons.

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

manu-food-writer@manu-food-writer

Ingredients

No. Servings

For the polenta:
Yellow cornmeal, coarse grind400
Water1.6
Saltq.b.
For the sausage ragù:
Pork sausages (casing removed and meat crumbled)6
Celery, carrot and onion (total)300
Garlic (clove)1
Bay leaf (leaf)1
Leek (half)0.5
Tomato paste1
White wine0.5
Vegetable stockq.b.
Extra virgin olive oil3
Salt and pepperq.b.

STEP 1 OF 7
Start with the ragù: remove the casing from the sausages and crumble them with your hands.
STEP 2 OF 7
In a saucepan, sauté the celery, carrot, onion, half a leek, the garlic and the bay leaf with 2-3 tablespoons of extra virgin olive oil.
STEP 3 OF 7
Wilt the chopped vegetables over medium heat, stirring often. When golden, add the tomato paste and the crumbled sausages and brown them for a few minutes.
STEP 4 OF 7
Once the meat has changed color, deglaze with the white wine and let it evaporate over high heat. Finish cooking over low heat, adding, if needed, a few ladles of vegetable stock until you get the desired sauce. Season with salt and pepper.
STEP 5 OF 7
Prepare the polenta: in a large pot bring 1.6 liters of salted water to a boil; rain in the yellow cornmeal while stirring with a whisk or wooden spoon to avoid lumps.
STEP 6 OF 7
Continue cooking the polenta for about 40-60 minutes, stirring from time to time, until you get a thick, soft consistency.
STEP 7 OF 7
Transfer the polenta to serving plates and top with the sausage ragù and a generous amount of sauce. Serve hot.

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using platform's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Energy (kcal)	209.91
Carbohydrates (g)	20.2
of which Sugars (g)	2.43
Fat (g)	10.61
of which Saturates (g)	3.57
Protein (g)	8.24
Fiber (g)	1.25
Sale (g)	0.41

Preparation

Polenta with sausage ragù

Ingredients

Suggestions

General Information

Origin

Analysis

Macronutrients (100 gr)

Attention