Creamy polenta with sausage ragù, tomatoes, Pecorino Romano and aromatic herbs: a hearty Italian-inspired dish packed with comforting flavors.
1
Heat oil in a large high-sided skillet over medium-high heat. Add sausage; cook until browned, 5-6 minutes, stirring occasionally to crumble. Add onion, fennel, carrot, and garlic. Cook 7-8 minutes or until vegetables are soft, stirring occasionally. Add 1-1/2 tablespoons oregano, rosemary; cook 2 minutes. Add wine; cook until reduced by half, 1-2 minutes. Add tomato paste; cook 2 minutes or until thickened, stirring frequently. Add chopped tomatoes and 1/2 teaspoon each salt and pepper. Bring to a boil over high heat, reduce heat to medium, and simmer 6-7 minutes, stirring occasionally.
2
Meanwhile, bring stock and milk to a boil over high heat in a large saucepan. Whisk in remaining 1/4 teaspoon salt and polenta. Reduce heat to medium, and cook until thick and creamy, 3-5 minutes, whisking frequently. Remove from heat. Stir in 3 ounces Pecorino Romano cheese.
3
Divide polenta among 4 shallow bowls. Top with sausage mixture. Sprinkle with remaining oregano and cheese. Serve the delicious polenta and sausage ragu.
This polenta and sausage ragù is pure comfort food, combining smooth, cheesy polenta with a robust tomato and sausage sauce. Fennel, carrot and onion add sweetness and depth to the ragù, while oregano and rosemary bring aromatic notes. Mutti Tomato Paste and Finely Chopped Tomatoes create a rich base that complements the savory sausage, while Pecorino Romano gives the creamy polenta a distinctive salty finish.
For a flavorful sausage ragù, let the sausage brown properly before adding the vegetables, then reduce the wine to concentrate its flavor. Cooking the tomato paste briefly before adding the chopped tomatoes also helps develop a deeper sauce. For perfectly creamy polenta, whisk it frequently as it cooks in the milk and stock to prevent lumps, then stir in Pecorino Romano off the heat. Serve immediately, spooning the hot tomato and sausage ragù generously over the polenta and finishing with oregano and extra cheese.
