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POLENTA WITH SAUSAGE RAGU
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
ELIANE CORRÊA
@elianecorrea67- Ingredients
- Recipe
- Cornmeal250 g
- Basic Broth1 l
- Grated Parmesan Cheese100 g
- Butter80 g
- Chopped Pepperoni Sausage100 g
- Tomato Pelllato400 g
- Thyme to taste
- Carrot1 unit(s)
- Onion01 unit(s)
- Garlic02 unit(s)
- Garlic1/2 unit(s)
- Celery1 unit(s)
- Water1200 l
- Salt and pepper to taste
- Basic broth: 1200 g of water and add carrots, onions, garlic, salt, pepper and boil for 20 min and strain
- Strained broth gradually add the cornmeal over low heat and let it cook until you don't feel any cornmeal. Turn off and add butter and Parmesan cheese and stir for 1 min until creamy
- Cut the sausage into skinless cubes. Put it in the pan together with the tomato pellati and let it cook together with the thyme over low heat for 30 minutes.
- Remove the thyme, adjust the salt
- Put the polenta on plates and add the sausage regulation on top.
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