Rachael Ray: Sausage Ragu & Creamy, Cheesy Polenta Recipe

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Rachael Ray: Sausage Ragu & Creamy, Cheesy Polenta

Rachael Ray just might be the best at thinking outside of the box when it comes to putting a meal together. Lately, she’s loved the idea of combining two different dishes into one. For this episode in particular, she did both of those things! Her out-of-the-box, combination meal idea of the day was her Sausage Ragu and Creamy, Cheesy Polenta. Ragu and Cheesy Polenta are each delicious on their own, right? So what happens if you put them together? Rachael wasn’t too timid too find out, and for that we will be forever grateful! This is one tasty meal you’ll devour in no time!

To get the recipe, click next page.

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Rachael Ray: Sausage Ragu & Creamy, Cheesy Polenta Recipe Ingredients

Rachael Ray: Sausage Ragu & Creamy, Cheesy Polenta Recipe

Rachael Ray’s Sausage Ragu with Creamy, Cheesy, Polenta is the perfect combination of two tasty dishes into one comforting meal. (sbassi / Flickr)

  • 1 1/2 lbs sweet sausage with fennel
  • 1 onion – chopped
  • salt and pepper
  • 1/2 C white wine
  • 2 tbsp olive oil
  • 1 small bulb fennel – trimmed, core removed, chopped
  • 4 cloves garlic – crushed
  • a few sage leaves – sliced thin
  • 1 28-oz can whole, peeled, San Marzano tomatoes

For the Polenta:

  • 1 C milk
  • 2 tbsp butter
  • a few grates of nutmeg – to taste
  • 2 C water
  • 1 C quick-cooking polenta
  • 1 tbsp Acacia honey
  • 1 1/2 C freshly grated Parmigiano-Reggiano

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Rachael Ray: Sausage Ragu & Creamy, Cheesy Polenta Recipe Directions

  1. Heat a Dutch oven over medium-high heat with olive oil
  2. Add the sausage and brown, breaking apart with a wooden spoon
  3. Add the onions, fennel, and garlic
  4. Season with salt and pepper, then add the sage and stir
  5. Partially cover the pot and cook to soften the veggies for about 7-8 minutes
  6. Deglaze the pot with wine, scraping the bottom with a wooden spoon
  7. Add tomatoes and break them up, then reduce the heat and simmer to thicken for about 20 minutes
  8. Bring the water and the milk to a simmer, then whisk in the polenta
  9. Once the mixture begins to come together, season with salt, pepper, and nutmeg
  10. Once thickened, remove from the heat and stir in the honey, butter, and cheese
  11. Ladle the polenta into shallow bowls, then make a well in the middle and top with the sausage ragu

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