Helper Italian Polenta with Sausage Ragu
Soft, creamy polenta topped with a slow-simmered tomato and Italian sausage ragu. This dish reflects the Italian miners who settled Helper and Price in Carbon County.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •Large saucepan
- •Heavy pot for ragu
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 26
- carbs
- 38
- protein
- 20
- calories
- 470
Instructions
- 1
Cook the sausage in a heavy pot over medium heat until brown. Break it into small crumbles as it cooks.
- 2
Add the onion and garlic. Cook until they are soft.
- 3
Stir in the crushed tomatoes, red wine if using, basil, and 1 teaspoon salt.
- 4
Simmer uncovered for 40 minutes until thickened. Stir occasionally.
- 5
Meanwhile, bring the water and remaining 1 teaspoon salt to a boil in a large saucepan.
- 6
Pour in the polenta cornmeal in a slow, steady stream. Whisk constantly so it does not get lumpy.
- 7
Turn the burner down to low heat. Cook for 20-25 minutes, stirring often, until thick and creamy.
- 8
Stir the butter and Parmesan into the polenta.
- 9
Spoon the polenta into bowls. Top generously with the sausage ragu.
Chef's tips
Stir the polenta constantly near the end so it does not burn or turn lumpy.
Storage
Refrigerate ragu and polenta separately up to 4 days.
Reheating
Reheat polenta with a splash of water or broth to loosen; reheat ragu on the stovetop.
Common mistakes to avoid
- •Pouring the polenta in too fast, which causes lumps
- •Simmering the ragu for too little time, which leaves the flavors weak
Serving suggestions
Cooked Helper Italian Polenta with Sausage Ragu?
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