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Polenta with Beef and Sausage Ragout

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 29588

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2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 teaspoon hot pepper flakes -- optional
1 1/4 pound ground turkey
1/2 pound Italian sausage -- casings removed
4 cups mushrooms, sliced
2 (28 oz) cans crushed tomatoes
salt and pepper, to taste


7 cups water
2 teaspoons salt
1/2 teaspoon salt
2 cups yellow cornmeal
1/4 cup butter
1 cup Parmesan cheese, grated
1/4 cup fresh Italian parsley, chopped


In a large skillet, heat oil over medium heat; cook onions, garlic and hot pepper flakes for 5 minutes or until transparent and softened. Add ground beef and sausages and cook over medium heat for 7 minutes or until browned; break up chunks with the back of a spoon. Drain off fat. Add mushrooms and cook for 5 minutes. Add tomatoes and bring to a boil; reduce heat and simmer for 30 minutes or more until sauce has thickened. Season with salt and pepper.

Polenta; Bring water, salt and pepper to a boil in a large pot; slowly and gradually whisk in cornmeal until evenly thickened. Reduce heat too low; cook, stirring continually with a wooden spoon, for about 30 minutes. When ready, polenta should be thick enough to mound on a spoon, and smooth and soft. Stir in butter. To serve, spoon polenta into individual bowls and top with ragout.Top with Parmesan cheese and sprinkle with parsley.

added by trynda trynda


Nutritional data has not been calculated yet.

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