Cheesy Polenta With Sausage Ragout, Swiss
"In the southern canton of Ticino, bordering on Italy, they use polenta to make a hearty meal, traditionally made for 100s of years."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (469.2 g)
- Calories 962.5
- Total Fat - 79.1 g
- Saturated Fat - 27.9 g
- Cholesterol - 156.8 mg
- Sodium - 2744.9 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 2.3 g
- Sugars - 7.1 g
- Protein - 43.3 g
- Calcium - 279.8 mg
- Iron - 3.3 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
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.
Step 2
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.
Tips
No special items needed.