Polenta with Sausage Ragu

Name: Polenta with Sausage Ragu
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams peeled San Marzano tomatoes and their juices; 1 carrot, finely minced; 1 teaspoon fennel seeds, ground; 3 cloves garlic, thinly sliced; 1 Tbsp extra-virgin olive oil, plus 1 tablespoon, for grilling; 1 onion, finely minced; 1 bunch oregano leaves; 454 grams pork sausage, removed from the casings; 1 teaspoon salt; 4 servings Salt and pepper; 1 bunch thyme leaves; 710 milliliters water; 118 milliliters white wine; 237 milliliters yellow cornmeal

You can never have too many main course recipes, so give Polenta with Sausage Ragu a try. One serving contains 613 calories, 24g of protein, and 36g of fat. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. A mixture of wine, thyme leaves, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a medium saucepan, bring the water to a boil.

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Water

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Sauce Pan

Add the cornmeal in a thin stream, stirring constantly. Lower the heat to a simmer, season with salt and cook 5 to 7 minutes, until the consistency of thick oatmeal.

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Cornmeal

Oatmeal

Salt

Pour the polenta into a clean but not greased 9 by 13-inch baking dish and allow to cool 30 minutes.

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Polenta

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Baking Pan

Meanwhile, in a 12 to 14-inch skillet, heat 1 tablespoon olive oil over high heat until just smoking.

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Olive Oil

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Frying Pan

Add the sausage and cook over high heat until it begins to brown in its own fat.

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Sausage

Drain the excess fat and stir in the garlic, onion, carrot, 1/2 of the thyme, 1/2 of the oregano, fennel seeds, white wine and tomatoes and bring to a boil. Reduce heat to a simmer and cook, uncovered, 20 minutes, until mixture has a thick ragu consistency. Stir in the remaining thyme and oregano.

Ingredients you will need

Fennel Seeds