Tomato & Sausage Ragout over Polenta

Updated at: Thu, 17 Aug 2023 05:33:36 GMT

Step 1

In a 12-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the sausage and cook, breaking it into small pieces, until no longer pink and starting to brown, 5 to 6 minutes. Stir in the garlic, pepper flakes, ½ teaspoon black pepper and the tomatoes with juices. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 25 to 30 minutes. Remove from the heat, cover and set aside.

Step 2

In a large saucepan, cook the polenta according to the package instructions. Remove from the heat, cover and let stand for 2 to 3 minutes. Stir in the remaining 2 tablespoons oil and half the cheese; add hot water to thin, if needed (the polenta should have the consistency of thin mashed potatoes). Taste and season with salt and black pepper.

Step 3

Return the sauce to a simmer over medium-high. Off heat, stir in the parsley. Spoon the polenta into individual shallow bowls and top with the sauce. Sprinkle with the remaining cheese.

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