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Sausage Ragù Over Polenta

sausage-ragu

Look for bulk sausage, not links, to save the trouble of removing the casings. You can also substitute ground pork, beef, or turkey.

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Sausage Ragù Over Polenta

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By: Cooking Light
Servings
4 (serving size: about 1 cup pork mixture and 2/3 cup polenta)
Cook Time
25 mins

Ingredients:

  • 1 tablespoon olive oil
  • 12 ounces bulk pork Italian sausage
  • 1/2 teaspoon black pepper
  • 2 cups coarsely chopped yellow onion
  • 1 1/2 cups coarsely chopped carrot
  • 3 garlic cloves, chopped
  • 3 1/2 cups water, divided
  • 1 (15-oz.) can unsalted tomato sauce
  • 2/3 cup quick-cooking polenta
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/4 cup chopped fresh flat-leaf parsley (optional)

Instructions

Here are your Instructions:

  1. Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan).

  2. Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.

  3. Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.

Recipe Notes

Nutrition Information

  • calories 366
  • fat 12.7 g
  • satfat 4.4 g
  • monofat 6.1 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 37 g

Nutrition Information

  • fiber 7 g
  • cholesterol 32 mg
  • iron 2 mg
  • sodium 667 mg
  • calcium 121 mg
  • sugars 11 g
  • Est. Added Sugars 1 g
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