My F&W
quick save (...)

Polenta with Sausage, Tomato and Olive Ragout

  • ACTIVE: 20 MIN
  • FAST
  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, chopped
  3. One 28-ounce can peeled Italian tomatoes, seeded and chopped
  4. 1/2 cup red wine, such as Cabernet Sauvignon or Merlot
  5. 2 tablespoons balsamic vinegar
  6. 2 tablespoons tomato paste
  7. 1 teaspoon sugar
  8. 1/2 teaspoon dried oregano
  9. Pinch of crushed red pepper
  10. Salt and freshly ground pepper
  11. 6 fresh sweet pork sausages (about 2 pounds)
  12. 7 cups water
  13. 3/4 cup Calamata olives, pitted
  14. 1 1/2 cups instant polenta
  15. 4 tablespoons unsalted butter
  16. 1 tablespoon chopped fresh rosemary
  17. 3/4 cup freshly grated Parmigiano-Reggiano cheese
  18. Flat-leaf parsley leaves, for garnish
  1. Heat the olive oil in a large skillet. Add the onion and cook over moderately low heat until translucent, about 8 minutes. Add the tomatoes, red wine, balsamic vinegar, tomato paste, sugar, oregano and crushed pepper; season with salt and pepper. Simmer the ragout until it thickens slightly, about 10 minutes.
  2. Meanwhile, in a large skillet, cook the sausages in 1 cup of the water over moderately high heat, turning occasionally, until cooked through, about 12 minutes. Transfer to a cutting board and thickly slice crosswise on the diagonal, then stir into the ragout with the olives. Keep warm.
  3. In a large saucepan, bring the remaining 6 cups of water to a boil with 2 teaspoons of salt. Add the polenta and cook, stirring, until thick, 1 to 2 minutes. Remove from the heat and stir in the butter, rosemary and 1/2 cup of the cheese; season with salt and pepper. Transfer the polenta to a large platter and make a well in the center. Ladle the sausage ragout into the well, garnish with the remaining 1/4 cup of cheese and parsley leaves and serve.

Suggested Pairing

The berry fruit flavors of a California Zinfandel are a nice contrast to the polenta's rich tomato ragout. Pick a full-bodied example that will stand up to the sausage.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.