Polenta with Tomato Sausage Ragu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
Directions:
1. Polenta with Tomato Ragu and Sausage
2. Tomato Prep:
3. cups cherry tomatoes
4. Cooking spray
5. tablespoon olive oil
6. T sliced shallots (about 1 medium)
7. /2 tablespoons sugar
8. /4 cup dry white wine
9. /2 teaspoons salt, divided
10. /4 teaspoon black pepper
11. Preheat oven to 425°.
12. Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray. Bake at 425° for 20 minutes. Reduce oven temperature to 375° (do not remove tomatoes from oven); bake 45 minutes or until browned. Cover and let stand 10 minutes.
13. Heat oil in a large nonstick skillet over medium-high heat. Add sugar; sauté 5 minutes. Add wine; reduce heat, and simmer for 5 minutes. Add 1/2 teaspoon salt and pepper. Remove from heat; stir in tomatoes. Cover; set aside.
14. Ragu Prep
15. tablespoon olive oil
16. (2 links) hot Italian ground sausage
17. cup chopped onion
18. mushrooms
19. garlic cloves, minced
20. tablespoon chopped fresh oregano,thyme
21. /4 c fresh basil chopped
22. tomatos from above
23. Preparation
24. Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; mushrooms and sugar, sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add tomato ragu,oregano, and thyme ,to pan; cook 5 minutes or until sauce thickens. Add 1/4 cup fresh chopped basil , serve over polenta
25. Polenta
26. cup cornmeal,slowly added to 2 1/2 cups boiling water,stir till thick about 20 min...add chopped fresh rosemary during process and salt/pepper
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