Polenta with Chicken Sausage and Bean Ragu

This is a great way to change up your mealtime. Feel free to use any sausage you prefer. Barb L.

Serves: 6

For the Polenta:

2 cans (14.5) chicken broth

About 1 cup of water (see directions*)

1 cup yellow cornmeal

¼ cup grated Parmesan cheese or 1 Tbsp Flying Olive Tuscan Herb, Garlic, Gremolata, or a Single Varietal of Choice

For the Ragu:

2-3 tsp Flying Olive Flying Olive Tuscan Herb, Garlic, Gremolata, or a Single Varietal of Choice

1 pound Italian chicken or other Italian sausage, removed from casings (I use Fresh Thyme of Jennie-O sweet Italian chicken/turkey sausage)

1 small onion, chopped

2 medium zucchini (about 1 pound) cut into thick half-rounds

1 can (28 oz) tomatoes, crushed

1 can cannellini beans, drained and rinsed

To Serve:

2 Tbsp of parsley for garnish, if desired

Additional grated Parmesan cheese for garnish, if desired

Directions:

For the Polenta:

Add the water and chicken broth to a 2 quart saucepan to make 4* cups. Bring to a boil. Sprinkle in the cornmeal gradually while whisking to prevent lumps. Reduce the heat to a simmer and cook, stirring, for 4-5 minutes until polenta is thick. Stir in the Parmesan or Flying Olive EVOO. Cover and let stand off the heat.

For the Ragu:

Meanwhile, add 2 tsp of Flying Olive EVOO of Choice to a large nonstick 2-quart skillet over medium-high heat. Add the crumbled sausage. Break up any clumps and cook until no longer pink, about 3-5 minutes. Drain the fat. Add the onion and zucchini and sauté for 3-4 minutes until the zucchini is just tender.

Stir in the tomatoes (crush with your hands if whole) and the beans. Cook, uncovered, for about 2 minutes until the mixture is hot and the sauce is slightly thickened.

To Serve:

Mound the polenta on a plate. Add the ragu. Sprinkle with parsley and more cheese, if desired.

Inspired by a recipe in Woman’s Day Magazine, January 1, 2008.            

Submitted by Barb L.