This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
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Mian Faraz
[email protected]I don't have all of the ingredients for this recipe.
Welcome Bright Komichi
[email protected]This recipe is a bit too complicated for me.
Kebirungi Denise
[email protected]I'm not sure about the polenta, but the chunky tomato ragu sounds amazing.
Ayman Zinhom
[email protected]This recipe looks delicious. I'm going to make it for dinner tonight.
Nilufa Akter
[email protected]I can't wait to try this recipe!
u n u s a n n u s
[email protected]This dish is a great way to get your kids to eat their vegetables.
Samir Sina
[email protected]I would definitely make this dish again.
Ladhari radrouda
[email protected]This dish would be perfect for a potluck or party.
Selina Msibi
[email protected]I'm not a huge fan of polenta, but this dish changed my mind. It was so creamy and flavorful.
Teresa Wunder
[email protected]This dish is a great way to use up leftover polenta.
Eva Esparza
[email protected]The cheesy polenta was a great base for the chunky tomato ragu. The flavors really complemented each other.
Zohaib Rasool
[email protected]I love how quickly this dish came together. It's perfect for a weeknight meal.
william Ralston
[email protected]This dish was so easy to make and it turned out so delicious! The polenta was cooked perfectly and the ragu was rich and flavorful. I will definitely be making this again.
Adil Glia
[email protected]This cheesy polenta with chunky tomato ragu was a hit! The polenta was creamy and cheesy, and the ragu was flavorful and hearty. I especially loved the addition of the fresh basil, which really brightened up the dish.