Polenta Rounds with Sausage Ragout Recipe
- 1 pound bulk Italian sausage
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained
- 1/8 teaspoon pepper
- 1/4 cup minced fresh basil
- 1 tube (1 pound) polenta, cut into 1/2-inch slices
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1. In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil.
- 2. In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese. Yield: 4 servings.
1 cup sauce with 3 polenta slices equals 506 calories, 33 g fat (9 g saturated fat), 54 mg cholesterol, 2,062 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.