Ragu Polenta And Sausage Bake Ragu Recipes

CHEESY POLENTA WITH SAUSAGE RAGOUT

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.

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

RAGU SAUSAGE AND POLENTA BAKE #RAGU

Steps:

• Preheat the oven to 375 degrees.
• In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
• To the same skillet, add the canola oil and heat to 360 degrees.
• Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
• Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
• Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
• In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
• Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
• Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
• Bake for 20 minutes, just until the ingredients are heated through.
• Top with the remaining arugula and black pepper. Cut into squares and enjoy.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Steps:

• Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
• In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

RAGU POLENTA AND SAUSAGE BAKE #RAGU

Steps:

• Preheat oven to 375.
• Brown the sausage and set aside.
• In a deep saucepan, heat the oil to 360 degrees.
• Slice the polenta into 12 1/2 inch rounds. Mix the flour with the salt and half the pepper. Dip the polenta rounds into the seasoned flour, then the egg, and finally the bread crumbs.
• Fry the polenta rounds 1 minute per side until golden.
• Pour about 3/4 Cup of the Ragu into an 8 X 8 casserole dish.
• Alternately layer the polenta rounds and the sausage into the baking dish.
• Top with 3/4 of the arugula, the remaining Ragu, and the goat cheese.
• Bake 20 minutes until hot and bubbly.
• Top with the remaining arugula and black pepper. Cut into squares and serve.