Do you know that recipe that is so welcoming reminiscent of the taste of the mother’s house? Because it is so Polenta with rague sausage That the guidance of the cuisine will teach you today! This crossing of two cooking classics is fine for lunch and dinner and there is no way not to love!
Take a step in step:
Polenta recipe with sausage rague
Time: 1h
Performance: 5 portions
Difficulty: easy
Ingredients:
- 1 and 1/2 cup of pre-coperture corn flour
- 6 cups of water
- 1 cube of vegetable broth
- 2 tablespoons of butter
- Burro fat
- Chopted green smell to sprinkle
Sauce:
- 3 tablespoons of olive oil
- 1 chopped onion
- 1 chopped garlic tooth
- 600 g of crushed Tuscan sausage
- 3 chopped tomatoes
- 1 can of tomato sauce
- Salt, black pepper and chopped basil to taste
Preparation:
- First, mix the corn flour with half of the water until it dissolved. Reserve.
- Heat a pan over medium heat with remaining water, vegetable broth and butter until it boils and melt the broth.
- Add the dissolved corn flour and cook, mixing until it thickens.
- Cook for 5 minutes, transfer to a greasy refractory and set aside.
- For the sauce, heat a pan with the olive oil, over medium heat and fry the onion, garlic and sausage until golden brown.
- Add tomatoes, sauce, salt, pepper, basil and cook for 10 minutes, stirring occasionally, until it forms a full sauce.
- Pour over the polenta, sprinkle with green smell and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
