Polenta Rounds with Sausage Ragout is a delightful and rustic dish that pairs creamy, golden polenta rounds with a rich and savory sausage ragout. The polenta, sliced into rounds and lightly crisped, provides a perfect base for the hearty sausage ragout, which is simmered in a tomato sauce with aromatic herbs and vegetables. This dish is a comforting combination of textures and flavors, making it ideal for a cozy dinner or a special occasion meal. The simplicity of the ingredients allows the robust flavors of the sausage and the creamy polenta to shine, offering a satisfying and flavorful experience with every bite.
Ingredients:
- For the Polenta Rounds:
- 1 cup instant polenta
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Olive oil, for brushing
- For the Sausage Ragout:
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup chicken broth or red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Prepare the Polenta:
- In a medium saucepan, bring the water to a boil. Add the salt.
- Gradually whisk in the polenta, stirring constantly to avoid lumps.
- Reduce the heat to low and cook, stirring frequently, until the polenta thickens and pulls away from the sides of the pan, about 5-7 minutes.
- Stir in the butter and grated Parmesan cheese until well combined.
- Pour the polenta into a greased baking dish or sheet pan, spreading it out to about 1/2-inch thickness. Let it cool and set for at least 30 minutes.
- Cook the Sausage Ragout:
- In a large skillet, cook the sausage over medium heat, breaking it up into small pieces as it browns.
- Add the chopped onion, garlic, and red bell pepper to the skillet, cooking until the vegetables are softened, about 5 minutes.
- Stir in the crushed tomatoes, chicken broth or red wine, oregano, basil, and red pepper flakes (if using).
- Season with salt and black pepper to taste.
- Simmer the ragout for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Prepare the Polenta Rounds:
- Once the polenta has set, cut it into rounds using a cookie cutter or the rim of a glass.
- Brush both sides of each polenta round with olive oil.
- Heat a large skillet or grill pan over medium-high heat and cook the polenta rounds for 2-3 minutes per side, until they are golden and slightly crispy.
- Assemble the Dish:
- Place the crispy polenta rounds on a serving platter or individual plates.
- Spoon the sausage ragout generously over each polenta round.
- Serve:
- Garnish with chopped fresh basil or parsley.
- Serve the Polenta Rounds with Sausage Ragout hot, with extra Parmesan cheese on the side if desired.
Enjoy your Polenta Rounds with Sausage Ragout, a comforting and flavorful dish that brings the richness of Italian cuisine to your table, perfect for any occasion!
