Polenta Rounds With Sausage Ragout Recipes

Steps:

• Preheat broiler.
• Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
• Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
• Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
• Serve ragout spooned over polenta.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
• Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

Steps:

• Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
• Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
• Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Steps:

• Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
• As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
• Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
• To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
• Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
• Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.

Steps:

• Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
• In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.