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Receta Polenta With Sausage Ragu
by Global Cookbook

Polenta With Sausage Ragu
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  Raciónes: 4

Ingredientes

  • 3 c. water
  • 1 c. yellow cornmeal
  • 1 tsp salt
  • 1 Tbsp. extra-virgin extra virgin olive oil plus
  • 1 Tbsp. extra-virgin extra virgin olive oil for grilling
  • 1 lb pork sausage removed from casings
  • 3 x garlic cloves thinly sliced
  • 1 x onion finely chopped
  • 1 x carrot finely chopped
  • 1 bn thyme leaves
  • 1 bn oregano leaves
  • 1 tsp fennel seeds grnd
  • 1/2 c. white wine
  • 1 can peeled San Marzano tomatoes - (16 ounce) and their juices
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. In a medium saucepan, bring the water to a boil. Add in the cornmeal in a thin stream, stirring constantly. Lower the heat to a simmer, season with salt and cook 5 to 7 min, till the consistency of thick oatmeal. Pour the polenta into a clean but not greased 9- by 13-inch baking dish and allow to cold 30 min.
  2. Meanwhile, in a 12- to 14-inch skillet, heat 1 Tbsp. extra virgin olive oil over high heat till just smoking. Add in the sausage and cook over high heat till it begins to brown in its own fat. Drain the excess fat and stir in the garlic, onion, carrot, 1/2 of the thyme, 1/2 of the oregano, fennel seeds, white wine and tomatoes and bring to a boil. Reduce heat to a simmer and cook, uncovered, 20 min, till mix has a thick ragu consistency. Stir in the remaining thyme and oregano.
  3. Meanwhile, preheat the grill or possibly broiler. Cut the polenta into quarters, then halve each quarter diagonally to make 8 wedges. Brush the wedges with remaining 1 Tbsp. extra virgin olive oil, set over the grill and cook till slightly charred and crispy, about 10 min.
  4. Divide the polenta wedges equally among 4 warmed dinner plates, top with a ladle of the ragu and serve immediately.
  5. This recipe yields 4 servings.