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Polenta with Sausage Ragu

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Polenta with Sausage Ragu

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Tempo de preparo

1 hour(s)


4 servings


  • For Sausage Ragu: Lard or extra virgin olive oil | 1 tablespoon
  • Tuscan sausage without the skin | 3 unit(s)
  • Minced garlic | 2 unit(s)
  • Chopped Onion | 1/2 unit(s)
  • Chimichurri, pepperoni, oregano, Bahian seasoning, salt and parsley |  to taste
  • Sachet of tomato sauce | 1 unit(s)
  • For Polenta: Cornmeal | 1 cup
  • Butter | 1 tablespoon
  • Chopped Onion | 1/2 unit(s)
  • Minced garlic | 2 unit(s)
  • Water at room temperature | 2 cup


  1. For Polenta: In a container, place 1 cup of cornmeal tea, cover with water and stir well (let it soak for about 10 minutes), in a pan heat 1 tablespoon of butter and sauté 1/2 chopped onion with 2 minced garlic cloves. Add the cornmeal that was soaking and add 2 cups of water tea and always stir until you get a homogeneous and creamy consistency, hit the salt and put it in a refractory
  2. For the Sausage Ragu: In a pan, heat the lard or the fat of your choice, then remove the skin of 3 Tuscan sausages and brown, then add 2 cloves of chopped garlic, chopped onion to taste, then add chimichurri, pepper pepperoni, oregano, Bahia seasoning and green smell to taste, add 1 sachet of tomato sauce, adjust the salt and let it thicken until you get a juicy sauce. Then throw it over the Polenta and enjoy
  3. Enjoy your food!

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