Vegetable And Sausage Ragout With Polenta
This rustic dish harmoniously blends savory smoked Italian sausages and summer vegetables in a comforting ragout, served over creamy polenta drizzled with fragrant sage butter. Bursting with flavors and textures, this meal is a tasty ode to the vibrant produce of the season. Serve it up for a cozy and satisfying dinner that will surely warm your heart and please your palate.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 2 smoked Italian sausages, sliced
- 1 garlic clove, minced
- 3 large tomatoes, seeded and diced
- 4 summer vegetable kabobs (see related recipe at left), vegetables removed and coarsely chopped
- 1/2 cup chicken broth
- Salt, to taste, plus 3/4 tsp.
- Freshly ground pepper, to taste
- 1 1/2 cups milk
- 1 1/2 cups water
- 3/4 cup instant polenta
- 3 Tbs. unsalted butter
- 2 Tbs. minced fresh sage
Instructions
- <b>Make the ragout</b>
- In a fry pan over medium heat, warm the olive oil. Add the sausage and saut&#233; until browned, about 3 minutes. Add the garlic and saut&#233; until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until they release their juices, about 3 minutes. Add the chopped vegetables and cook, stirring often, until heated through, about 5 minutes. Stir in the broth and season with salt and pepper. Reduce the heat to low to keep the ragout warm.
- <b> Make the polenta</b>
- In a saucepan over high heat, combine the milk, water and the 3/4 tsp. salt and bring to a boil. Whisk in the polenta, return to a boil and reduce the heat to low. Cook, whisking often, until the polenta is thick, about 5 minutes. Remove from the heat, cover tightly and keep warm.
- <b> Make the sage butter</b>
- In a small saucepan over medium-low heat, melt the butter. Add the sage and cook until the butter is fragrant with the sage, about 2 minutes. Remove from the heat. Spoon the polenta into individual bowls and top with the ragout. Spoon the sage butter on top and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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