Italian Sausage Ragu with Creamy Polenta | GCBC15 Ep48

italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and works well in polenta.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine adds depth without alcohol.

Remove the skin from the Italian sausages and place them in a hot pan to start sizzling.

Add olive oil to the pan after the sausages have started cooking.

Add diced onion and a bay leaf to the pan for flavor.

Add chopped garlic and chili to the pan.

Add a small amount of butter to the pan to enhance flavor.

Stir the mixture to combine the sausage, onion, garlic, and butter.

Add salt to taste, being cautious due to the seasoning in the sausages.

Pour in white wine and let it simmer.

Add whole peeled tomatoes to the pan and break them up with a spoon.

Let the mixture simmer gently for about 30 minutes to blend flavors.

Prepare the polenta by bringing chicken stock to a simmer.

Gradually rain in instant polenta while whisking to avoid lumps.

Continue whisking until the polenta thickens, about 5-10 minutes.

Add butter, cream, mozzarella cheese, and parmesan cheese to the polenta and stir until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens