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Polenta with Sausage Ragu
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Ana Lima
@toquenoape- Ingredients
- Recipe
- For Sausage Ragu: Lard or extra virgin olive oil1 tablespoon
- Tuscan sausage without the skin3 unit(s)
- Minced garlic2 unit(s)
- Chopped Onion1/2 unit(s)
- Chimichurri, pepperoni, oregano, Bahian seasoning, salt and parsley to taste
- Sachet of tomato sauce1 unit(s)
- For Polenta: Cornmeal1 cup
- Butter1 tablespoon
- Chopped Onion1/2 unit(s)
- Minced garlic2 unit(s)
- Water at room temperature2 cup
- For Polenta: In a container, place 1 cup of cornmeal tea, cover with water and stir well (let it soak for about 10 minutes), in a pan heat 1 tablespoon of butter and sauté 1/2 chopped onion with 2 minced garlic cloves. Add the cornmeal that was soaking and add 2 cups of water tea and always stir until you get a homogeneous and creamy consistency, hit the salt and put it in a refractory
- For the Sausage Ragu: In a pan, heat the lard or the fat of your choice, then remove the skin of 3 Tuscan sausages and brown, then add 2 cloves of chopped garlic, chopped onion to taste, then add chimichurri, pepper pepperoni, oregano, Bahia seasoning and green smell to taste, add 1 sachet of tomato sauce, adjust the salt and let it thicken until you get a juicy sauce. Then throw it over the Polenta and enjoy
- Enjoy your food!
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