Sausage Ragu Over Polenta: A quick, healthy and different meal to add to your collection.
Begin by placing cut up cauliflower and frozen baby peas into a steamer or microwave proof bowl. Cook for approximately 10 minutes until cauliflower is soft.
With a sharp knife, chop the sausages into little bite sized pieces. Sauté the sausages in a frying pan for approximately 6 minutes or until sausages are cooked through. Remove sausage from the pan.
In the same pan, add the onion and garlic, stirring frequently. Stir in sauce (add additional water here if you need). Add the sausage, cauliflower and peas and let simmer while you make your polenta.
Bring the milk and water to the boil in a medium sized saucepan (be careful the milk does not burn to the bottom) reduce heat to low. Gradually add polenta and cook for 3 minutes or until thick, stirring frequently. Remove from heat and stir in cheese and salt and pepper.
Serve the sausage ragu on top of the creamy polenta.
Serving Size 1
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Begin by placing cut up cauliflower and frozen baby peas into a steamer or microwave proof bowl. Cook for approximately 10 minutes until cauliflower is soft.
With a sharp knife, chop the sausages into little bite sized pieces. Sauté the sausages in a frying pan for approximately 6 minutes or until sausages are cooked through. Remove sausage from the pan.
In the same pan, add the onion and garlic, stirring frequently. Stir in sauce (add additional water here if you need). Add the sausage, cauliflower and peas and let simmer while you make your polenta.
Bring the milk and water to the boil in a medium sized saucepan (be careful the milk does not burn to the bottom) reduce heat to low. Gradually add polenta and cook for 3 minutes or until thick, stirring frequently. Remove from heat and stir in cheese and salt and pepper.
Serve the sausage ragu on top of the creamy polenta.
