Ragu alla Salsiccia with Creamy Polenta
Share
Ragu alla Salsiccia with Creamy Polenta
Category
Meat and Poultry
Ingredients
- 8 oz. Italian Sausage, cooked, drained from fat
- 3 tablespoons Fustini's Gremolata olive oil
- 3 tablespoons scallions, sliced
- 1 tablespoon garlic clove, minced
- 1 teaspoon red chili flakes
- 1/2 cup grape tomatoes
- 4 tablespoons tomato paste
- 4 oz. white wine
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 2 oz. chicken stock
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- Kosher salt and freshly ground black pepper
- 3 cups water
- 1 cup chicken stock
- 1/2 cup heavy cream
- 7 oz quick-cooking polenta
- 1 tablespoon sugar
- 3 tablespoons Fustini's Gremolata olive oil
- 1 tablespoon Fustini's Parmesan Spice blend
- Kosher salt and freshly ground black pepper to taste
Ingredients
Creamy Polenta
Directions
- In a large sauté, pan add olive oil, scallions, and garlic and begin to sweat. Add red chili flakes, grape tomatoes, and sausage and bring to heat for about 2 minutes. Add tomato paste and mix thoroughly. Deglaze the pan with white wine and balsamic and reduce. Add chicken stock and reduce slightly. Add lemon zest, parsley, and oregano and adjust the seasoning with salt and pepper. Reserve warm for service with polenta.
- In a small saucepan bring water, chicken stock, and sugar to a boil. Slowly stir in polenta with a whisk. Cook over low heat for about 5 minutes stirring constantly. Slowly add cream and olive oil, mixing in separately. Adjust seasonings, salt and pepper and reserve warm.