Polenta e Salsiccia (Creamy Polenta with Sausage Ragù)

Sausage ragù

• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 400 g Italian pork sausage
• 2 cloves Garlic
• 1 sprig Fresh rosemary
• 150 ml Red wine
• 500 g Tomato passata
• ½ tsp Black pepper

Creamy polenta

• 600 ml Whole milk
• 180 g Polenta
• 30 g Unsalted butter
• 50 g Parmesan

1. Put a large frying pan over medium heat and warm the olive oil. Finely chop the onion, add it with the salt, and cook for 8 to 10 minutes until soft and lightly golden.
2. Squeeze the sausage meat out of the skins into the pan and break it up with a wooden spoon. Cook for 6 to 8 minutes until browned, then finely chop the garlic and add it with the rosemary leaves; cook for 1 minute until fragrant.
3. Pour in the red wine and simmer for 3 to 4 minutes until reduced by about half. Stir in the passata and black pepper, then simmer gently for 15 minutes, stirring occasionally, until thick and rich.
4. Meanwhile, bring the milk to a gentle simmer in a saucepan over medium heat. Whisk in the polenta in a steady stream, then reduce the heat to low and cook for 12 to 15 minutes, stirring often, until smooth and thick.
5. Take the polenta off the heat and stir in the butter and Parmesan until glossy and creamy. Taste and adjust with a little more salt and pepper if needed, then spoon into bowls and top with the sausage ragù.

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