Creamy Polenta with Tomato and Sausage Ragù

Ingredients

• 1 cup (240ml) polenta 1 cup (240ml) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) Italian sausage, casings removed 8 ounces (225g) Italian sausage, casings removed
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 can (6 ounces/170g) tomato paste 1 can (6 ounces/170g) tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes or until the polenta is thick and creamy.
2. 2.
   In a separate skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes.
3. 3.
   Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer the ragù for 15-20 minutes, allowing the flavors to meld together.
5. 5.
   To serve, spoon the creamy polenta onto plates or bowls. Top with the tomato and sausage ragù. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Treat your ingredients with care...

• Polenta — Make sure to whisk the polenta gradually into the boiling water to prevent lumps from forming. Stir frequently while simmering to achieve a creamy consistency.
• Italian sausage — Remove the casings before cooking to crumble the sausage easily. Choose a high-quality sausage for the best flavor.

Tips & Tricks

• For a spicier kick, use hot Italian sausage instead of mild.
• Add a splash of red wine to the ragù for extra depth of flavor.
• If you prefer a smoother texture, pass the tomato and sausage ragù through a food mill or blend it briefly with an immersion blender.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the creamy polenta with tomato and sausage ragù as a main course. It pairs well with a simple green salad or steamed vegetables on the side.

Presentation advice

To enhance the presentation, spoon the polenta onto individual plates and create a well in the center. Fill the well with the tomato and sausage ragù, allowing it to overflow slightly onto the polenta. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for a pop of color.