cheesy polenta with sausage ragout
(3 RATINGS)
This recipe is from the top ten foods to try in Switzerland and represents the Italian influence in Switzerland.
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prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 - onion, chopped
- 1 clove garlic, finely chopped
- 6 - pork sausages, skins removed
- 400g - can chopped tomatoes
- 200ml - chicken stock
- 1 tablespoon tomato purée
- 4 - rosemary sprigs, chopped
- 200g - instant polenta (available from larger supermarkets)
- 100g - emmentaler, grated
How To Make cheesy polenta with sausage ragout
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Step 1Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins
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Step 2Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
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Step 3Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning.
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Step 4Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
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