Sausage Ragù over Creamy Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Turkey sausage and bottled marinara combine for a healthy, quick, and affordable twist on this Italian classic. Serve with a romaine salad tossed with red wine vinegar and olive oil. Ingredients:
3 (4-ounce) links sweet turkey italian sausage, casings removed |
1 tablespoon olive oil |
1 cup finely chopped onion |
4 garlic cloves, minced |
1 1/2 cups lower-sodium marinara sauce (such as mccutcheon's) |
2 1/3 cups water, divided |
1 cup whole milk |
3/4 cup instant polenta |
1 ounce fresh pecorino romano cheese, grated |
1/8 teaspoon freshly ground black pepper |
1/4 cup coarsely chopped fresh flat-leaf parsley |
Directions:
1. Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.
2. Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.
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