Polenta With Sausage and Tomato Sauce
Published March 1, 1994
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 ounces whole onion or 7 ounces ready-cut (1 ⅔ cups)
1 teaspoon olive oil
1 large clove garlic
6 ounces low-fat chicken or turkey sausage
8 ounces zucchini
14 ounces no-salt-added tomato puree
3 ounces no-salt-added tomato paste
¾ cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sugar
Freshly ground whole black pepper to taste
2 ¼ cups no-salt-added chicken stock
1 ounce Parmigiano Reggiano
8 tablespoons fine-ground cornmeal
Nutritional analysis per serving (2 servings)
88 grams carbs; 82 milligrams cholesterol; 715 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 12 grams fiber; 1786 milligrams sodium; 39 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion and saute in hot oil in large nonstick pan.
- Step 2
Mince garlic and add, cooking until onion begins to soften.
- Step 3
Remove sausage from casing and crumble into pan; brown on all sides.
- Step 4
Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
- Step 5
Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
- Step 6
Bring chicken stock to boil for polenta in covered pot.
- Step 7
Grate cheese coarsely.
- Step 8
Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush. Remove from heat.
- Step 9
Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.
Private Notes
Comments
This was really good. I used vegetarian Italian sausage and instead of crumbling it left it a little chunkier. I also omitted the tomato paste and made a firmer version of polenta, slicing it into slabs over which I put the sauce. Next time I might reduce the wine a little -- since I doubled the recipe it was a cup and a half of wine which seemed a bit much. Overall, very good.
My husband does not like chunky sauce so I changed things up a bit. I also used grated carrots instead of sugar for sweetness. - Cooked onions, garlic and carrot. - Then added zucchini to brown and added all the spices - Put wine in to deglaze the pan - Then added tomato products and whirred with immersion blender. - Cooked sausage in separate pan and added it with juices to sauce and cooked sauce while preparing polenta. Delicious, lower-calorie comfort food
My husband does not like chunky sauce so I changed things up a bit. I also used grated carrots instead of sugar for sweetness. - Cooked onions, garlic and carrot. - Then added zucchini to brown and added all the spices - Put wine in to deglaze the pan - Then added tomato products and whirred with immersion blender. - Cooked sausage in separate pan and added it with juices to sauce and cooked sauce while preparing polenta. Delicious, lower-calorie comfort food
I made this ragu as written except for the timing. I started late in the evening and had to hurry things up. I covered the meat and veggies for the first 10 min to hasten the softening process then followed the recipe. Some observations: canned whole tomatoes take a long time to break down. Do not add the the juice unless your sauce is getting really dry. Stir stir stir DO NOT skip the tomato paste in hot water step. It added a depth of flavor that I will use in other recipes! Bravissimo!
This was really good. I used vegetarian Italian sausage and instead of crumbling it left it a little chunkier. I also omitted the tomato paste and made a firmer version of polenta, slicing it into slabs over which I put the sauce. Next time I might reduce the wine a little -- since I doubled the recipe it was a cup and a half of wine which seemed a bit much. Overall, very good.