Piazza San Polo Polenta
Piazza San Polo Polenta is a traditional Venetian dish that combines creamy polenta with a rich tomato and sausage ragu. This hearty and comforting meal is perfect for a cozy night in or for entertaining guests.
Ingredients
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound Italian sausage, casings removed
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, bring 4 cups of water to a boil. Gradually whisk in the polenta and 1 teaspoon of salt. Reduce the heat to low and cook, stirring frequently, for 30-40 minutes until the polenta is thick and creamy.
- While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
- Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through.
- Stir in the crushed tomatoes and dried oregano. Simmer the ragu for 15-20 minutes, then season with salt and pepper to taste.
- To serve, spoon the creamy polenta into bowls and top with the sausage ragu. Garnish with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 18g
Supplies
Large pot Whisk Large skillet Spoon
Tools
Bowls for serving Stove
Serving suggestions
Serving suggestions: Piazza San Polo Polenta pairs well with a side of sautéed greens or a simple green salad.
Tips & tricks
Tips: For a vegetarian version, you can substitute the Italian sausage with mushrooms or lentils for a hearty ragu.
Cost
$15