Sausage, Cannellini and Tomato Ragout with Rosemary Polenta

It’s starting to feel a little like fall around here!  On Sunday morning, I woke up to cooler temperatures and dare I say, it put me in the mood for comfort food.  You know what I’m talking about, hearty, warm bowls of chili…steaming pots of soup…Dutch ovens full of delicious ingredients that make your house smell divine.

Sausage, Cannellini and Tomato Ragout with Rosemary Polenta is hearty and comforting enough for Sunday supper but it’s also ready in less than 30 minutes making it ideal for a weeknight dinner at home.  It also uses pantry staples (canned beaned, canned tomatoes, polenta) making it a wallet-friendly dinner, too.

I started by breaking up and browning the sausage (I used hot Ialian turkey sausage) in a large skillet.  Once browned, remove from the skillet.  Add in the olive oil and saute the onions for about 3 minutes.  Add in the tomato paste and garlic and cook some more, making sure to stir so that your garlic doesn’t burn.  I chose not to use any red wine in the recipe and instead deglazed the pan with 1/4 cup of chicken stock.  Add in the remaining stock and the rest of the ingredients.  Allow the “stew” to simmer for about 8 minutes (make your polenta during the time) and then add the sausage back into the pan along with the fresh oregano.

For the polenta, simply bring 3 cups of water to a boil.  Slowly stir in the polenta and reduce the heat to low while stirring constantly until thickened.  Remove from the stove and add in a dollop of Greek yogurt, salt and fresh rosemary.

Simply serve the ragout over a bed of polenta.

What are your favorite “fall” foods?

 

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