Parmesan Polenta with Sausage Ragù
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...
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Cooking tools:
- Saucepan
- Wooden spoon
- Whisk
- Grater
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1⁄4 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 1⁄2 tbsp. balsamic vinegar
- 1⁄4 cup finely chopped basil leaves
- Kosher salt
- freshly ground black pepper
- 1 tsp. fine sea salt
- 1 1⁄4 cups polenta (not quick-cooking) or yellow cornmeal
- 1⁄2 cup freshly grated parmesan, plus more for garnish
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