Creamy Polenta with Arrabbiata Sausage Ragout Tasty Recipes

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Creamy Polenta with Arrabbiata Sausage Ragout

"Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce."

Ingredients :

• Polenta:
• 2 1/2 cups water
• 1/2 cup milk
• 1 teaspoon salt
• 1 cup Italian polenta
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmigiano-Reggiano cheese
• Arrabbiata Sauce and Sausages:
• 2 tablespoons grapeseed oil or olive oil
• 1 (19 ounce) package Italian sausage links
• 2 large bell peppers, seeded and sliced into 1/2-inch thick rings
• 1 medium sweet onion, cut into 1/2-inch slices
• 1 (24 ounce) jar Classico® Tomato and Basil Sauce
• 1/4 teaspoon crushed red pepper flakes, or to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

• 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.

Notes :

• Notes/Footnotes: Although you can use just water and omit the milk, I believe the milk gives polenta an extra creaminess.

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