Sausage Ragu Polenta

Sausage Ragu Polenta

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by Charlotte Today

WCNC.com

Posted on November 28, 2012 at 1:21 PM

Updated Wednesday, Nov 28 at 2:23 PM

Hot Sausage Ragu:
• 2 teaspoons olive oil
• 1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet sausage
• 1/2 cup chopped yellow onions
• 3/4 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
• 1 (8-ounce) can tomato sauce
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1/4 cup heavy cream
• Pinch sugar
In a medium pot, heat the olive oil over medium heat. Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.
Remove from the heat, and cover until needed.
Yield: about 2 1/2 cups
• 1 cup coarse ground cornmeal
• Homemade salty lemon preserves 3-4 oz
• ¼ cup dry white wine
• 3 garlic cloves, minced
• 1 cup chopped sundried tomatoes
• 1 medium shallot, chopped
• 1/2 cup parmigiano reggiano (or other hard aged cheese), grated
• 2.5-3 cups water
• 1-2 cups heavy cream
• freshly ground pepper
• olive oil
In a medium pot, heat up olive oil and minced garlic.  When garlic starts to caramelize add sundried tomatoes and shallot.  After those soften in the olive oil add water and bring to a boil then add white wine.  Reduce heat and whisk in cornmeal.  Add heavy cream after it thickens.  Needs to be the consistency of cake batter.  If it is not thick enough, add a little more cornmeal. Once the consistency is right add parmigiano and pepper.  Pour in a shallow pan and let cool.  Make sure the amount you pour is not more than ½ inch high.  Once cooled, cut into small rectangles or triangles and fry in pan over medium-high heat with butter.  Top with Ragu and more cheese (optional).


 

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