Recipe: Sausage and Polenta Ragu (Italian)

SAUSAGE AND POLENTA RAGU

2 cups milk
1 1/2 teaspoons kosher salt, plus more for seasoning
1 cup cornmeal, preferably coarse
2 tablespoons olive oil
1 onion, cut in medium dice
3/4 pound Italian sausage, ideally half hot and half sweet, removed
from its casing
3 plum tomatoes, cut into a medium dice
2 tablespoons grated grana Padano or Parmigiano-Reggiano

TO MAKE THE POLENTA:
Lightly grease a 2-quart baking or gratin dish. In a large pot, bring 2 cups water and the milk to a boil. Whisk in the 1 1/2 teaspoons salt and the cornmeal and cook, still whisking, for a couple of minutes. Reduce the heat to low and cook, stirring occasionally, until the polenta has thickened and become tender, 30 to 45 minutes.

Spoon all of the polenta into the prepared dish. (You want to make the polenta ahead of the topping so that it firms up a little. You can even make it a day ahead and refrigerate it, but let it come to room temperature before baking.)

TO MAKE THE SAUSAGE TOPPING:
Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add the onion, season with a generous pinch of salt, and cook, stirring, until lightly browned. Add the sausage and cook, using a wooden spoon to break up the meat, until most of the pinkness is gone. Add the tomatoes and cook another couple of minutes. Season to taste with salt and remove from the heat.

TO BAKE:
Heat the oven to 350 degrees F.

If the polenta is still hot, let it cool just enough so that the edges begin to firm up, about 15 minutes. Sprinkle the sausage and onion mixture over the polenta.

Bake for 20 minutes. Sprinkle the cheese over all, bake another 5 minutes, and serve.

Makes 4-6 servings
Source: Bold Italian by Scott Conant and Joanne McAllister Smart