SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Make and share this Sausage and Fennel Ragout With Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat; add in olive oil.
- Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
- Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
- While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
- Place over med-high heat and bring to a simmer.
- Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
- Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
- To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
- Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
- Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 11.8, Cholesterol 65.1, Sodium 1650.1, Carbohydrate 17.6, Fiber 2.9, Sugar 2.8, Protein 30.6
CREAMY POLENTA WITH PARMESAN AND SAUSAGE
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams
FENNEL AND SAUSAGE RAGU OVER PASTA
This ragu would also be excellent served over instant polenta instead of pasta.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4 to 5 minutes. Add the red onions, fennel, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta.
- In a sauce pot combine 2 1/2 cups of the chicken stock and 1 cup of milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer.
- Once the veggies have wilted, add the white wine and the remaining 1 1/2 cups of chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4 to 5 minutes. Stir in the chopped parsley.
- To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. It's so cool how fast this happens-right before your eyes! Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk.
- Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano.
- Buy stock or broth in aseptic boxes rather than cans. They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich. Plus, whatever you don't use can go directly into the refrigerator, without having to transfer it from a can. If I know I am not going to use my remaining stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat. (I have had a small revolution of freezer storage space since embracing the freezing of things flat.)
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
FENNEL AND SAUSAGE RAGù OVER PASTA
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
More about "sausage and fennel ragout with creamy polenta recipes"
SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH …
From bonappetit.com
- Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
- Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 tablespoons). Add onion and carrot. Reduce heat to medium-low. Cover; cook until vegetables are soft, stirring occasionally, about 5 minutes. Add garlic; stir 1 minute. Add wine; boil until reduced to 2/3 cup, scraping up browned bits, about 4 minutes.
- Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA | THE KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
CREAMY POLENTA WITH FENNEL AND ITALIAN SAUSAGE SAUTé
From honestcooking.com
5/5 (1)Author PlatingsandpairingsServings 4Category Main
ITALIAN SAUSAGE RAGU OVER POLENTA - THE MOUNTAIN …
From themountainkitchen.com
POLENTA AND SAUSAGE RAGU WITH TOMATO PASTE | MUTTI RECIPE
From mutti-parma.com
SAUSAGE RAGU AND CREAMY, CHEESY POLENTA | RECIPE
From rachaelrayshow.com
CREAMY PECORINO POLENTA WITH PORK FENNEL SAUSAGES AND BROCCOLI …
From pineridgevineyards.com
CREAMY POLENTA WITH SAUSAGE RAGOUT RECIPE | RECIPES.NET
From recipes.net
ITALIAN SAUSAGE POLENTA RECIPE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
POLENTA & SAUSAGE RAGU | POLENTA RECIPE | TESCO REAL FOOD
From realfood.tesco.com
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA RECIPE - EAT YOUR …
From eatyourbooks.com
SAUSAGE RAGU OVER CREAMY POLENTA RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE & FENNEL RAGù WITH CHEESY POLENTA - WAITROSE & PARTNERS
From waitrose.com
RACHAEL RAY: SAUSAGE RAGU & CREAMY, CHEESY POLENTA RECIPE
From foodus.com
CREAMY SOFT POLENTA WITH MEAT RAGù RECIPE | EPICURIOUS
From epicurious.com
SAUSAGE WITH FENNEL AND POLENTA - SNAKE RIVER FARMS
From
BEST SAUSAGE RAGU WITH CREAMY PARMESAN POLENTA RECIPE - THE …
From theyellowtable.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pork #stove-top #meat #pork-sausage #equipment
You'll also love