Polenta With Ragú Sauce
Serves 4
A rich dish of polenta and sausages, perfect for cold winter nights.
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Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
737 calories
43 g
133 g
52 g
21 g
24 g
693 g
743 g
5 g
1 g
23 g
Nutrition Facts
Serving Size
693g
Servings
4
Amount Per Serving
Calories 737
Calories from Fat 458
% Daily Value *
Total Fat 52g
79%
Saturated Fat 24g
120%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 133mg
44%
Sodium 743mg
31%
Total Carbohydrates 43g
14%
Dietary Fiber 5g
22%
Sugars 5g
Protein 21g
Vitamin A
27%
Vitamin C
14%
Calcium
12%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 liters of water
  2. 1.5 cups of corn flour
  3. 1 stick of butter
  4. 2-3 tablespoons of grated parmesan cheese
  5. Salt and pepper to taste
  6. 8 cervellatine (thin pork sausages)
  7. 14 oz (1 can) of tomato sauce
  8. 3-4 basil leaves
  9. Extra virgin olive oil to taste
  10. Half glass of cooking red wine
  11. 1/4 onion
Notes
  1. If you have leftover polenta, cut it into small pieces and fry for a great appetizer.
beta
calories
737
fat
52g
protein
21g
carbs
43g
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Preparation

1- First prepare the sauce. In a saucepan, brown the finely chopped onion in a skillet with extra virgin olive oil . Add the sausages and fry on all sides, turning occasionally.
 
 
 
polenta al ragù

polenta al ragù
 
 
2- Pour in the red wine and cook the sausages for 3-4 minutes.
 
 
 
polenta al ragù
 
 
3- Add the tomato sauce, the salt, the pepper and the basil leaves broken into small pieces by hand. Once the sauce boils, reduce heat to low, cover the pan and cook for about 1 hour and 15 minutes, as long as it takes for the sauce to become dark and full-bodied. Remember to stir occasionally, and feel free to adjust the flavor with salt and pepper.
 
 
polenta al ragù

polenta al ragù

polenta al ragù
 
 
4- In the meantime, prepare the polenta. Grease the mold that you have chosen to use.
 
 
 
polenta al ragù
 
 
5- Separately, bring some water to a boil. Once boiling, reduce heat and pour in the corn flour, stirring constantly to prevent lumps.
 
 
 
6- Cook until you reach the desired consistency, then stir in the butter and the parmesan, adding salt and pepper as desired.
 
 
 
7- Pour the hot polenta into the mold and let it cool.
 
 
 
polenta al ragù

polenta al ragù
 
 
8- Serve the polenta with sausages and sauce, parmesan cheese, and fresh basil.

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