Parmesan Polenta with Sausage Ragù | Saveur
This simple, comforting dish adapted from Anna Watson Carl's cookbook The Yellow Table is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat...
Ingredients
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 1 lb. Italian sausages, casings removed
- 1 red onion, minced
- 4 cloves garlic, minced
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. balsamic vinegar
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. fine sea salt
- 1 <sup>1</sup>⁄<sub>4</sub> cups polenta (not quick-cooking) or yellow cornmeal
- <sup>1</sup>⁄<sub>2</sub> cup freshly grated parmesan, plus more for garnish
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