Sausage-and-Pepper Ragu Over Polenta

Name: Sausage-and-Pepper Ragu Over Polenta
Prep time: 20 min
Total time: 20 min
Ingredients: 4 tablespoons unsalted butter; 4 hot or sweet Italian sausage links (about 1 pound total); 2 red, yellow, or orange bell peppers, or a combination; 1 medium onion; Coarse salt and freshly ground pepper; 2 tablespoons tomato paste; 2.75 cups low-sodium chicken broth; 1 cup quick-cooking polenta; 0.25 cup packed grated Parmesan, plus more for serving; Fresh flat-leaf parsley leaves, for serving

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By

Martha Stewart Test Kitchen

Updated on September 2, 2018

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Ingredients

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 ¾ cups low-sodium chicken broth
1 cup quick-cooking polenta
¼ cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Directions

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.

Bryan Gardner

Cook's Notes

De La Estancia is an ideal quick-cooking polenta, not processed or pre-cooked, and made from a variety of flint corn that is lower in starch and higher in protein, yielding a smooth, creamy polenta in only minutes. It's available in many grocery stores and on Amazon.

Originally appeared: Martha Stewart Living, September 2016