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.
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