Sausage Ragu with Cheesy Polenta & Crispy Broccoli
Dinnerly is the stepchild of Martha Stewart’s food delivery service. It’s more affordable and is meant to have limited ingredients so it’s not too complicated. This dish is one of my faves from the Dinnerly collection.
Serving Size: 3-4 servings
Sausage Ragu with Cheesy Polenta & Crispy Broccoli
So good.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 3 large cloves, finely chopped
- 1 lb. uncased sweet Italian sausage
- 6 ounces tomato paste
- 1 lb. broccoli, cut into florets
- 5.4 ounces polenta
- 1 1/2 ounces Parmesan, finely grated
- 2 ounces cream cheese
- 2 teaspoons sugar
- Olive oil
- Kosher salt
- Freshly ground pepper
Instructions
- Heat 2 T oil in a large saucepan over medium-high heat. Add sausage, 1 tsp salt, and several grinds of pepper, and cook, breaking into smaller pieces with a spoon, until browned and crispy in parts, 5-6 minutes.
- Add 2/3 of garlic to sausage and cook, stirring, about 1 minute. Stir in tomato paste and cook, stirring, until it darkens slightly, 2-3 minutes. Stir in 3 cups water and sugar. Bring to a boil, then simmer over medium-high, until flavorful and reduced to 3 1/2 cups, 12-15 minutes. Season to taste with salt and pepper. Cover to keep warm off heat.
- On a rimmed baking sheet, toss broccoli with 3 T oil, and a generous pinch of salt. Roast until browned in spots and crisp-tender, 12-15 minutes. Add remaining garlic and roast in oven, about 1 minute. Remove from oven and cover to keep warm.
- In a medium saucepan bring 5 cups water and 1 1/2 tsp salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 6-9 minutes.
- Stir 2/3 of the Parmesan into the polenta along with the cream cheese. Season to taste with salt and pepper. Spoon polenta into bowls and top with sausage ragu and remaining Parmesan. Serve broccoli alongside.
Notes: