Parmesan polenta is a creamy cornmeal dish. Our recipe pairs it with a robust Italian sausage ragu. Make this recipe for a quick and delicious Italian dinner!

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Ingredients

Sausage Gravy
1 lb Hot Italian Sausages
3 tbsp olive oil
6 cloves garlic minced
2 tbsp tomato paste (See Note 1)
1/2 cup dry red wine (optional)
1/2 tsp sugar
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp red pepper flakes
28 oz crushed San Marzano tomatoes (See Note 2)
6 basil leaves roughly chopped
2 tbsp fresh Italian parsley chopped garnish

Polenta
4 cups water
1 tbsp olive oil
1 cup dry polenta
1 cup heavy cream
1 cup grated Romano cheese
2 tsp salt
1/2 tsp black pepper


Instructions

Sausage Gravy
In a large skillet, heat the oil over a medium high abd add sausage meat. Break up with wooden spoon and brown. Add the minced garlic and sauté for 2 minutes.

Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.

Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes (Start to make the polenta). In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.

Polenta
Bring water, olive oil and salt to a boil.

Slowly whisk in the dry polenta and to avoid lumps. Cook on low for 10 minutes. This will sputter so keep on low and watch out.

Add the heavy cream, black pepper, grated Romano cheese. Stir to incorporate. Simmer for another 15 minutes more. If it gets too thick you can thin it out with more chicken stock or water, to your liking.

Season to taste and take off the heat. Divide polenta in serving bowls and top with sausage gravy. Serve with freshly grated parmesan cheese and parsley.



Notes
1. As this recipe is written, the flavors are amazing, although if cooking this low and slow (3-4 hour simmer stovetop), I would omit the tomato paste as this will thicken on it's own. I use the tomato paste when time is tight.

2. Per The Kitchn, San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer.

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