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Sausage ragu over creamy polenta

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 (4-ounce) links sweet turkey italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 4 cup garlic cloves, minced
  • 1 1/2 cup lower-sodium marinara sauce (such as mccutcheon's)
  • 2 1/3 cup water, divided
  • 1 cup whole milk
  • 3/4 cup instant polenta
  • 1 ounce fresh pecorino romano cheese, grated
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • Preparation

    Baking Directions:

    1.

    Heat a large skillet over medium-high heat.

    Add sausage; sauté for 6 minutes, stirring to crumble.

    Remove sausage from pan; drain.

    Wipe pan clean; return to medium-high heat.

    Add oil to pan; swirl.

    Add onion, and sauté 4 minutes.

    Add garlic; sauté 1 minute.

    Stir in sausage, marinara, and 1/3 cup water; bring to a boil.

    Reduce heat; simmer 20 minutes.

    2.

    Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low.

    Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly.

    Remove from heat; stir in cheese and pepper.

    Serve with sausage mixture; top with parsley.

    Tips:

    Total price: $9.80 for 4 and $2.45/serving

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