Creamy Polenta with Italian Sausage Ragu paired with Dinsfunctional Cabernet Franc
- 2 lbs hot Italian sausages
- 3 tbsps EVOO
- 6 cloves of minced garlic
- 2 tbsps tomato paste
- 1/2 cup dry red wine
- 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz. crushed San Marzano tomatoes
- 6 roughly chopped basil leaves
- 2 tbsps chopped Italian parsley
- 4 cups water
- 1 tbsp EVOO
- 1 cup dry polenta
- 1 cup heavy cream
- 1 cup Romano cheese, grated
- 2 tsps kosher salt
- 1/2 tsp ground black pepper
- freshly grated parmesan cheese to garnish
Ragu Sauce
1. In a large skillet, heat oil over medium high and add half of the sausage meat. Break up with wooden spoon and brown. Add the minced garlic and sauté for two minutes.
2. Reduce heat to medium and add the wine, tomato paste, sugar, dried oregano, red pepper flakes and 1/2 tsp. kosher salt. Sauté for two minutes.
3. Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. (Start making the polenta). In the last ten minutes of simmering, add basil and stir. Season the sauce to taste with salt and pepper.
4. Grill or pan fry remaining sausages to top serving bowls.
Polenta
1. Bring water, oloive oil and salt to a boil.
2. Slowly wisk in the dry polenta to avoid lumps. Cook on low for 10 minutes.
3.Add heavy cream, black pepper and grated Romano cheese. Stir to incorporate. Simmer for 15 more minutes. If it thickens too much you can thin with chicken stock or more water, to your liking.
4. Season to taste and remove from heat. Divide polenta into serving bowls and top with sausage gravy and a grilled sausage. Serve with freshly grated parmesan cheese and parsley.
