CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT
Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.
Provided by Classico
Categories Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 771.4 calories, Carbohydrate 57.9 g, Cholesterol 82.7 mg, Fat 46.2 g, Fiber 7.4 g, Protein 31.7 g, SaturatedFat 16.3 g, Sodium 2663.4 mg, Sugar 15.6 g
CREAMY POLENTA & MUSHROOM RAGOUT
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
- For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
CREAMY POLENTA WITH PARMESAN AND SAUSAGE
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY POLENTA SAUSAGE RAGU
Creamy polenta gets cheesy with Parmesan, making a delicious bed for a garlicky Italian sausage ragu.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 570, Fat 27 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1520 mg, Carbohydrate 56 g, Fiber 6 g, Sugar 15 g, Protein 24 g
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
- Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT
Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.
Provided by Classico
Categories Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 771.4 calories, Carbohydrate 57.9 g, Cholesterol 82.7 mg, Fat 46.2 g, Fiber 7.4 g, Protein 31.7 g, SaturatedFat 16.3 g, Sodium 2663.4 mg, Sugar 15.6 g
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Make and share this Sausage and Fennel Ragout With Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat; add in olive oil.
- Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
- Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
- While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
- Place over med-high heat and bring to a simmer.
- Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
- Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
- To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
- Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
- Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 11.8, Cholesterol 65.1, Sodium 1650.1, Carbohydrate 17.6, Fiber 2.9, Sugar 2.8, Protein 30.6
More about "creamy polenta with arrabbiata sausage ragout recipes"
CREAMY POLENTA RECIPE - RECIPES.NET
From recipes.net
SAUSAGE RAGù OVER POLENTA RECIPE | COOKING LIGHT
From cookinglight.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT RECIPES
From foodnewsnews.com
PARMESAN POLENTA WITH SAUSAGE RAGù | SAVEUR
From saveur.com
POLENTA AND SAUSAGE RAGU RECIPE | MUTTI US
From mutti-parma.com
SAUSAGE RAGU OVER CREAMY POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT
From khiraya.life
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT | ALLRECIPES
From allrecipes.en.dnsdojo.net
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT ... RECIPE
From crecipe.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT | PUNCHFORK
From punchfork.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT - CLASSICO® PASTA …
From worldrecipes.org
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT RECIPE
From recipesdetails.com
RECIPES/CREAMY-POLENTA-WITH-ARRABBIATA-SAUSAG.JSON AT MASTER ...
From github.com
PARMESAN POLENTA WITH ITALIAN SAUSAGE RAGU - YOUTUBE
From youtube.com
SAUSAGE RAGU AND CREAMY, CHEESY POLENTA | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
CLASSICO® PASTA SAUCE RECIPE: CREAMY POLENTA WITH ARRABBIATA …
From redcipes.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT
From in.pinterest.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT | RECIPESTY
From recipesty.com
ITALIAN SAUSAGE POLENTA RECIPE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA - KITCHN
From thekitchn.com
CREAMY POLENTA FOR BREAKFAST - SOLAR-HEART.COM
From solar-heart.com
BEST SAUSAGE RAGU WITH CREAMY PARMESAN POLENTA RECIPE
From theyellowtable.com
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
CREAMY SOFT POLENTA WITH MEAT RAGù RECIPE | EPICURIOUS
From epicurious.com
POLENTA WITH SPICY SAUSAGE RAGù RECIPE | MUTTI
From mutti-parma.com
SAUSAGE RAGU OVER CREAMY POLENTA RECIPE | MYRECIPES
From myrecipes.com
ITALIAN SAUSAGE RAGU OVER POLENTA - THE MOUNTAIN KITCHEN
From themountainkitchen.com
SAUSAGE RAGU AND CREAMY, CHEESY POLENTA - RECIPES LIST
From recipes-list.com
RECIPETHING - SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
From recipething.com
CREAMY POLENTA WITH ARRABBIATA SAUSAGE RAGOUT
From pinterest.ca
POLENTA AND VEGETABLE RAGOUT RECIPE - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
POLENTA WITH SAUSAGE, TOMATO AND OLIVE RAGOUT RECIPE
From foodandwine.com
PARMESAN POLENTA & SAUSAGE RAGU - THE YELLOW TABLE
From theyellowtable.com
VEGAN SAUSAGE & PEPPER RAGù WITH CREAMY POLENTA – EASY VEGAN …
From easyveganrecipes.info
CREAMY POLENTA WITH SAUSAGE RAGOUT RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love