Polenta Con Ragu

Name: Polenta Con Ragu
Ingredients: 4 tablespoons olive oil; 1 1/2 pounds sausage casings mild Italian, removed; 2 carrots chopped; 1 onion chopped; 4 cloves garlic minced; 1/3 cup dry white wine; 1 1/2 cups crushed tomatoes canned, in thick puree, from one 15-ounce can; 3/4 cup canned low sodium chicken broth or homemade stock; 6 tablespoons fresh parsley chopped; 1 bay leaf; 1 3/4 teaspoons salt; 1/4 teaspoon fresh ground black pepper; 3 tablespoons light cream / panna; 4 1/2 cups water; 1 1/3 cups cornmeal coarse or medium, / Polenta; 3 tablespoons grated Parmesan plus more for serving

16 ingredients

4 steps

Ingredients

4 tablespoons olive oil
1 1/2 pounds sausage casings mild Italian, removed
2 carrots chopped
1 onion chopped
4 cloves garlic minced
1/3 cup dry white wine
1 1/2 cups crushed tomatoes canned, in thick puree, from one 15-ounce can
3/4 cup canned low sodium chicken broth or homemade stock
6 tablespoons fresh parsley chopped
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
3 tablespoons light cream / panna
4 1/2 cups water
1 1/3 cups cornmeal coarse or medium, / Polenta
3 tablespoons grated Parmesan plus more for serving

Directions

1

In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2

Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.
3

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.
4

Serve the polenta topped with the ragu. Pass additional Parmesan.