Creamy parmesan polenta is made rich and velvety with melted cheese and topped with a white ragu with sausage. This comforting Italian dish is a simple, budget-friendly entrée, perfect for a cozy night in
12 oz italian sausage, caseins removed 2½ tbsp olive oil ⅓ c celery, finely chopped ⅓ c yellow onion, finely chopped 4 cloves garlic, chopped ¼ c white wine ½ c + 2½ tbsp whole milk ⅓ cup parm kosher salt, to taste pepper, to taste 3 c water, divided – ½ c polenta 1¼ c parm 2 tbsp salted butter kosher salt, to taste pepper, to taste
1. Add sausage to hot pot and cook until no longer pink. Transfer sausage to a bowl, leaving oil in the pot. If needed, add enough oil so that you have about 2½ tbsp. Add onion and celery and cook for 4-5 minutes taking care to not brown. Add the garlic, cook for 1 min.
2. Add sausage back to pot and stir in sausage. Cook for 1 min then add wine and cook until most of liquid evaporates, about 2-3 mins. Add milk, stir to combine. Lower heat to low and cover. Cover and cook for 25-30 mins, stirring every few mins. While the ragu cooks, make the polenta.
3.Place polenta and 2½ cups water in a saucepan and bring to a boil over high heat, whisking constantly until the mixture begins to thicken. Bring to a boil, lower heat to med-low and cook for 20-25 mins, stirring every few mins If the mixture becomes to thick, refer to the ½ cup reserved water. Once fully cooked, stir in butter and parm. Season to taste with salt and pepper.
4. Once ragu is cooked, stir in parmesan. Season to taste with salt and pepper. Serve with polenta and a few fresh cracks of black pepper.
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RECIPE:
12 oz italian sausage, caseins removed
2½ tbsp olive oil
⅓ c celery, finely chopped
⅓ c yellow onion, finely chopped
4 cloves garlic, chopped
¼ c white wine
½ c + 2½ tbsp whole milk
⅓ cup parm
kosher salt, to taste
pepper, to taste
3 c water, divided
–
½ c polenta
1¼ c parm
2 tbsp salted butter
kosher salt, to taste
pepper, to taste
1. Add sausage to hot pot and cook until no longer pink. Transfer sausage to a bowl, leaving oil in the pot. If needed, add enough oil so that you have about 2½ tbsp. Add onion and celery and cook for 4-5 minutes taking care to not brown. Add the garlic, cook for 1 min.
2. Add sausage back to pot and stir in sausage. Cook for 1 min then add wine and cook until most of liquid evaporates, about 2-3 mins. Add milk, stir to combine. Lower heat to low and cover. Cover and cook for 25-30 mins, stirring every few mins. While the ragu cooks, make the polenta.
3.Place polenta and 2½ cups water in a saucepan and bring to a boil over high heat, whisking constantly until the mixture begins to thicken. Bring to a boil, lower heat to med-low and cook for 20-25 mins, stirring every few mins If the mixture becomes to thick, refer to the ½ cup reserved water. Once fully cooked, stir in butter and parm. Season to taste with salt and pepper.
4. Once ragu is cooked, stir in parmesan. Season to taste with salt and pepper. Serve with polenta and a few fresh cracks of black pepper.
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