Parmesan Polenta with Sausage Ragù

Name: Parmesan Polenta with Sausage Ragù
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup olive oil; 1 lb. Italian sausages, casings removed; 1 red onion, minced; 4 cloves garlic, minced; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; 1 1 ⁄ 2 tbsp. balsamic vinegar; 1 ⁄ 4 cup finely chopped basil leaves; Kosher salt and freshly ground black pepper, to taste; 1 tsp. fine sea salt; 1 1 ⁄ 4 cups polenta (not quick-cooking) or yellow cornmeal; 1 ⁄ 2 cup freshly grated parmesan, plus more for garnish

Serves
serves 4

SIGNE BIRCK

This simple, comforting dish adapted from Anna Watson Carl's cookbook The Yellow Table is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. The polenta can also be made ahead, but you'll need to whisk in a bit of water to loosen it while you warm it on the stove.

Ingredients

¹⁄₄ cup olive oil
1 lb. Italian sausages, casings removed
1 red onion, minced
4 cloves garlic, minced
1 (28-oz.) can whole peeled tomatoes, crushed by hand
1 ¹⁄₂ tbsp. balsamic vinegar
¹⁄₄ cup finely chopped basil leaves
Kosher salt and freshly ground black pepper, to taste
1 tsp. fine sea salt
1 ¹⁄₄ cups polenta (not quick-cooking) or yellow cornmeal
¹⁄₂ cup freshly grated parmesan, plus more for garnish

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Instructions

Step 1

Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm.

Step 2

Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragù; garnish with more parmesan.

Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm.
Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragù; garnish with more parmesan.