Polenta with Beef and Sausage Ragout

To broil or grill, brush slices on both sides with olive oil and cook until lightly browned. To fry, sauté slices in olive oil or butter until lightly colored and crisp.

Keep your polenta simple and true to Italian cuisine!

Here’s my favorite recipe:

POLENTA WITH BEEF AND SAUSAGE RAGOUT

Beef and Sausage Ragout

2 tblsp. olive oil

1 onion, chopped

3 cloves of garlic, minced

1/4 tsp hot pepper flakes (optional)

1 1/4 pounds lean ground beef

1/2 pound lean Italian sausages (hot or mild) remove casings

4 cups sliced mushrooms

2 - 28oz. cans pureed plum tomatoes

salt and pepper to taste

For sprinkling on top:

1 cup freshly grated Parmesan cheese

1/4 cup fresh chopped Italian parsley

In a large skillet, heat oil over medium heat; cook onions, garlic and hot pepper flakes for 5 minutes or until transparent and softened.

Add ground beef and sausages and cook over medium heat for 7 minutes or until browned; break up chunks with the back of a spoon. Drain off fat.

Add mushrooms and cook for 5 minutes. Add tomatoes and bring to a boil; reduce heat and simmer for 30 minutes or more until sauce has thickened. Season with salt and pepper.

To serve, spoon polenta into individual bowls and top with ragout. Add a generous grating of Parmesan cheese and garnish with parsley.

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