How To Make Meat Sauce Polenta
Savory Italian sausages, juicy tomatoes, and light cream makes up the rich and filling meat sauce in this easy-to-follow polenta recipe!
- 4tbspolive oil
- 1½lbmild Italian sausage
- 4garlic cloves
- ⅓cupdry white wine
- 1½cupstomatoes in thick puree,(from one 15 oz can), canned, crushed
- ¾cupchicken broth,canned, low sodium
- 6tbspfresh parsley,chopped
- 1bay leaf
- ¼tspfresh ground black pepper
- 3tbsplight cream
- 1⅓cupscoarse cornmeal,or medium cornmeal
- 3tbspgrated parmesan
In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork for about 3 minutes, until no longer pink.
Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate.
Add the carrots, onion, and garlic and cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften. Stir in the wine and let simmer 3 minutes.
Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and ½ teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer.
Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.
In a medium saucepan, bring the water and the remaining 1¼ teaspoons of salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil.
Reduce the heat and simmer, stirring frequently with a wooden spoon, for about 20 minutes, until the polenta is thick. Stir in the Parmesan.
Serve the polenta topped with the meat sauce, and enjoy!
- Calories: 1036.47kcal
- Fat: 73.82g
- Saturated Fat: 24.67g
- Monounsaturated Fat: 36.30g
- Polyunsaturated Fat: 9.05g
- Carbohydrates: 54.94g
- Fiber: 4.43g
- Sugar: 6.45g
- Protein: 33.35g
- Cholesterol: 147.85mg
- Sodium: 1655.82mg
- Calcium: 172.05mg
- Potassium: 905.79mg
- Iron: 5.37mg
- Vitamin A: 354.68µg
- Vitamin C: 23.91mg
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