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Polenta with sausage ragu
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
8 servings
Renata Salazar
@acozinhadarenata- Ingredients
- Recipe
- Fresh sausage (I used chicken, but it can be Tuscan)500 g
- Tomato pelatti 1 can1 unit(s)
- Tomato Extract2 tablespoon
- Carrots, finely chopped1 unit(s)
- Medium onion1 unit(s)
- Crushed garlic4 unit(s)
- Chopped Pepper1/2 unit(s)
- Leek stalk (this time I didn't have it)1 unit(s)
- Bay leaf2 unit(s)
- Parsley, salt pepper and seasonings to taste to taste
- Cooked Cornmeal2 cup
- Butter2 tablespoon
- Olive oil1 tablespoon
- 1.5 liter of water1/5 l
- 2 cloves of garlic and 1 sauteed onion, salt pepper and seasonings to taste to taste
- Ragu preparation: Remove the sausages from the skin, and if you want you can remove the larger pieces of fat. Bring to a boil in a hot pan and cook until golden. Remove from pan and set aside. In the same pan, add oil if necessary, sauté the onion and garlic, add the other ingredients: carrots, peppers, garlic. Sauté well and return the sausage to the pan, add the tomato paste, mix well and then the peeled tomato and the sauce. Adjust the salt and let it cool down. Remove from heat and add the parsley. Cooked Corn Meal: Fry onion and garlic in a higher pan, add 500 ml of water and bring to a boil. Add salt and spices to taste. Separately, in a container add the cornmeal and 500ml of water. Leave it separate. When the water boils, add the reserved cornmeal to it and over medium heat, stir well to avoid lumps, after boiling, cook for about 10 minutes, stirring constantly. If you want more dough, add more water. Serve the polenta very hot with the ragu on top and grated Parmesan cheese.
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