This quick version of a classic Northern Italian dish uses Italian sausage and our quick-cooking Mediterranean Kale Polenta to significantly reduce cook time. Calabrian chiles, roasted garlic and red bell pepper give this dish its wonderfully fragrant flavor and a punch of spicy heat.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients
Makes 6 to 8 servings
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2 Tablespoons Olive Oil
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1 Pound Italian Sausage, casings removed
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1 Medium Onion, diced
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2 Cloves Garlic, thinly sliced
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1 Teaspoon Thyme Leaf
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1 Teaspoon Mediterranean Oregano
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1 Cup White Wine
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1 (14-Ounce) Can Crushed Tomatoes
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1 Teaspoon Crushed Red Pepper
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1/2 Teaspoon Ground Fennel
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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6 Cups Water
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1 1/2 Cups Mediterranean Kale Polenta
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Grated Parmesan Cheese, For Garnish
Directions
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Heat oil in large skillet over medium-high heat. Add sausage and cook, breaking up into small bits with back of spoon or potato masher, until well browned.
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Add onion, garlic, thyme and oregano. Cook, stirring occasionally, until fragrant, about 1 minute. Pour in wine, and scrape up any brown bits from bottom of pan using spoon or spatula.
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Add tomatoes, crushed red pepper, ground fennel seed, salt and black pepper. Bring to a boil, and cook until sauce is slightly thickened, about 10 minutes. Taste and adjust seasoning.
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Bring water to boil in large saucepan. Slowly pour in polenta. Reduce heat to simmer and cook, whisking, for 3 minutes, until very thick.
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Serve sausage ragu on top of bed of polenta, topped with grated Parmesan.