Best Creamy Polenta With Arrabbiata Sausage Ragout Recipes

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

Steps:

• Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
• Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
• Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

CREAMY POLENTA SAUSAGE RAGU

Steps:

• Crumble sausage into large skillet; cook 6 min. or until evenly browned, stirring occasionally. Remove from skillet; drain.
• Add onions and garlic to skillet; cook 1 min. Stir in sausage, pasta sauce and 1/2 cup water; bring to boil. Simmer on medium-low heat 20 min., stirring occasionally.
• Bring remaining water and milk to boil in saucepan. Stir in polenta. Cook on low heat 3 min., stirring constantly. Remove from heat; stir in cheese.
• Serve sausage ragu over the polenta.

CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT

Steps:

• In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.
• Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally.
• Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
• Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat.
• Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer the sausages to a plate.
• Add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes.
• Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving.
• To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.