Big Bowl of Polenta with Tomato Sauce

Sausage Ragout with Sundried Tomato and Basil Polenta

Looking for a big meal that is perfect for feeding a hungry crowd?  This recipe is all of that and elegant enough to serve at a dinner party.

Sausage Ragout with Sundried Tomato and Basil Polenta

David Cook

Servings

6

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

Italian

Category

main

This dish is a favorite of ours to teach AND eat!

Sausage Ragout with Sundried Tomato and Basil Polenta

Ingredients

    For the Ragout

    • 1 # bulk Italian sausage
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 6 garlic cloves, sliced thin
    • 1 teaspoon fennel seeds
    • 2 tablespoons tomato paste
    • ¾ cup red white
    • 1 ½ cups chicken stock
    • 4 sprigs thyme
    • Dash of crushed red pepper
    • 1 (14.5 oz) can fire roasted diced tomatoes, undrained
    • 1 (15 oz) can cannellini beans, rinsed and drained
    • 2 teaspoons dried oregano
    • Salt and pepper, as you go

    For the Polenta

    • 3 cups water
    • ¾ cup polenta
    • ¼ cup parmesan, grated
    • 2 tablespoons butter
    • ¼ cup sun dried tomatoes, chopped
    • 2 teaspoons dried basil
    • Optional: Sour cream, Greek yogurt or mascarpone (see below)
    • Salt & Pepper, as you go

    Directions

    1. Heat a large skillet over medium-high heat.  Add sausage to pan; cook until the sausage is no longer pink – do not break up the sausage more than necessary.  Big sausage-y chunks are good! Remove sausage from pan.

    2. Add oil to pan.  Add onion; saute until softened, then add the garlic and fennel seeds and cook until fragrant.  Add tomato paste and cook 1 minute, stirring frequently.  Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in stock and next 6 ingredients (through beans); reduce heat to medium low, and simmer until slightly thickened.  Stir in cooked sausage and oregano. Keep warm until ready to serve.

    3. Bring 3 cups water to a boil in a medium saucepan over medium heat.  Gradually add polenta, stirring constantly.  Reduce heat to low, and cook until thickened, stirring frequently.  Remove pan from heat.  Stir in parmesan cheese, butter, sundried tomatoes and basil. Season with salt and pepper. (optional, to make more creamy, fold in 2-3 T. sour cream or Greek yogurt, or mascarpone.
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