Polenta Sausage Stuffed Pepper Gondolas Ragu Recipes

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Steps:

• Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
• In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

POLENTA-STUFFED PEPPERS

Steps:

• Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish.
• Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat.
• Meanwhile, preheat the oven to 375 degrees F.
• Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).

POLENTA & SAUSAGE STUFFED PEPPER GONDOLAS #RAGU

Steps:

• Preheat the oven to 350° F and place a pot with a gallon of water on high heat. Add 1 tablespoon salt and 1 tablespoon olive oil to the water and cover.
• Cut the four lobed green pepper in half through the stem to the base and carefully remove the seeds to protect the integrity of the pepper. Use a paring knife or scissors to remove the stem. rub a teaspoon of olive oil and italian seasoning on the pepper halves inside and out and place open side down on a cookie sheet. Place in the oven for 15 to 20 minutes, or until tender-crisp.
• While the pepper is cooking, heat 2 cups of chicken broth to boiling in a saucepan. Add the polenta and whisk in until smooth. Stir in the crumbled feta and set aside.
• Preheat a grill or grill pan to hot and grill sausages until done. Slice sausages on a bias.
• Remove tender-crisp peppers from the oven, turn over and fill halfway with polenta mixture. Top the polenta with sausages and sprinkle with mozzarella cheese. Place back into oven until cheese is melted.
• Heat Ragu pasta sauce and ladle some onto two plates. "Float" pepper gondolas onto the Ragu sauce.
• Place long fusilli 200 pasta into boiling water, uncovered until al dente, 8 to 11 minutes. Strain and place on plate. ladles on some Ragu pasta sauce and top with pecorino romano cheese. Serve with a side salad if desired.

POLENTA WITH SAUSAGE AND PEPPERS

Steps:

• Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
• Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

VEGAN POLENTA WITH RAGU

Steps:

• Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
• Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
• Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
• Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

CHEESY POLENTA WITH SAUSAGE RAGOUT

Steps:

• Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
• Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

POLENTA ROUNDS WITH SAUSAGE RAGOUT

Steps:

• In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.

SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA

Steps:

• Heat a large nonstick skillet over medium-high heat; add in olive oil.
• Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
• Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
• While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
• Place over med-high heat and bring to a simmer.
• Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
• Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
• To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
• Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
• Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.

SAUSAGE & PEPPERS WITH CHEESE POLENTA

Steps:

• In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.