In the middle of the week, I often find myself hungry for something hearty from running around doing random things, but pressed for time since I have more random things to run and do! I was so glad to discover how easy it is to make polenta (when I made Polenta Stuffed Peppers) because it really doesn’t take much time, is ridiculously inexpensive, and is sooo warm, creamy and filling. Strangely enough, I am not a huge fan of grits, which are basically the same thing but made with white corn meal. Isn’t that odd? We still have tomatoes ripening on our counter from our green tomato harvest before the first frost, and I had some grilled green peppers and onions and some basil frozen, so I was able to mix up a simple fresh ragu to top it off.
Polenta & Sausage Ragu
- 2 c. coarsely ground cornmeal
- 6 c. water
- 4 T. fresh basil (I had chopped and frozen some leaves from my garden in ice cube trays with a touch of water)
- 1 tsp. Herbs de Provence (Quartz Hill Farm)
- 1/2 lb. bulk Italian sausage
- 1 green pepper (mine was frozen from Heritage Farms CSA)
- 1 small onion (mine was frozen from Heritage Farms CSA)
- 1/2 c. spaghetti sauce (mine was leftover homemade)
- 5-6 roma tomatoes (my garden)
- Mix cornmeal with one cup of the water. Bring remaining 5 c. to boil in saucepan.
- When water boils, add cornmeal/water mixture to saucepan and stir well.
- Chop half basil leaves and add with Herbs de Provence to cornmeal mixture.
- Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20 minutes.
- Meanwhile, brown sausage in skillet.
- Slice peppers and onion and add to sausage in skillet, cooking until onion is translucent.
- Chop tomatoes and add to skillet. Cook 1 minute.
- Add spaghetti sauce and reduce heat, simmering until tomatoes have cooked and sauce is hot.
- Serve polenta topped with sausage ragu.