creamy polenta with arrabbiata sausage ragout

Ingredients

• Servings: 4
• polenta:
• 2 1/2 cups water
• 1/2 cup milk
• 1 teaspoon salt
• 1 cup italian polenta
• 2 tablespoons unsalted butter
• 1/2 cup grated parmigiano-reggiano cheese
• arrabbiata sauce and sausages:
• 2 tablespoons grapeseed oil or olive oil
• 1 (19 ounce) package italian sausage links
• 2 large bell peppers, seeded and sliced into 1/2-inch thick rings
• 1 medium sweet onion, cut into 1/2-inch slices
• 1 (24 ounce) jar classico® tomato and basil sauce
• 1/4 teaspoon crushed red pepper flakes, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a large saucepan over high heat, bring the water, milk, and salt to a boil. add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.
• continue stirring to prevent lumps from forming. reduce the heat so the mixture occasionally.
• cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
• remove from the heat. stir in the butter, a few cubes at a time, then stir in the cheese. keep warm over very low heat.
• heat grapeseed oil in a large saute pan over medium heat. add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). transfer the sausages to a plate.
• add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes.
• stir in the pasta sauce and crushed red pepper flakes. bring to a simmer and return the sausages to the pan. cover and cook for 10 minutes, then remove from the heat. slice sausages before serving.
• to serve, place a mound of polenta a plate, and top with the sausage and arrabbiata sauce.