Wednesday, August 22, 2012

Sausage Ragu over Polenta ($)(*)

Really good! One of my new favorites!


1 Cup Polenta (Corn Grits)
3 Cups Water
1/2 tsp. Salt
1 Tbsp. Butter
olive oil


20 ounces lean turkey sweet italian sausage
1 jar pasta sauce (low sodium if available)
1 tsp olive oil
1/2 cup water
1 large onion
1 clove garlic

1/2 Cup grated parmesan cheese

To make Polenta:

Bring water and salt to boil in mecium pot.  Gradually stir in polenta.  Simmer over low heat, stirring occasionally, until thickened (about 30 minutes.)

Spread polenta into medium bowl coated with olive oil.  Allow to set for at least 10 minutes.  Overturn bowl onto plate and polenta (hopefully) will fall out and hold its shape.

To make Ragu:

Heat medium pot over medium-high heat.  Cruble sausage and add to pot (remove casings if necessary).  Cook, stirring, until cooked through, about six minutes.  Remove sausage from pan and wipe pan clean. 

Add olive oil to pot and heat over medium heat.  add onion and cook until softened, about six minutes.  Add garlic and cook about one minute.  Add pasta sauce, water, and sausage.  Simmer over low heat approximately 20 minutes.

Place one serving of polenta on each plate and top with a generous scoop of ragu.  Top with cheese. 

Makes five servings.  Each serving approximately 420 caloreies.

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