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

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.

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
Fibre (g)	1.25
Salt (g)	0.41

Preparation

Polenta with sausage ragù

Ingredients

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Analysis

Macronutrients (100 gr)

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