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Italian Sausage, Pepper, and Onion Ragù over Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Saucepan

Ingredients
  

  • 1 lb Italian sausage links
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups chicken broth
  • 1 cup cornmeal
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Brown the sausage links in a skillet over medium heat until lightly colored on all sides. Place them in the slow cooker.
  • Add the sliced bell peppers, sliced onion, and minced garlic to the slow cooker.
  • Pour in the crushed tomatoes. Sprinkle with oregano, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 8 hours.
  • About 30 minutes before serving, bring the chicken broth to a boil in a saucepan. Whisk in the cornmeal gradually.
  • Reduce heat to low and cook the polenta, stirring often, until thick and creamy, about 20 minutes.
  • Stir the butter into the polenta, then remove from heat. Slice the cooked sausage and return it to the ragù.
  • Spoon the polenta into bowls and top with the ragù. Sprinkle with Parmesan cheese before serving.

Notes

Slice the sausage after cooking so it stays in nice chunks rather than breaking apart during the long simmer. If the ragù seems too thin at the end, remove the lid for the last 30 minutes to let it thicken. Leftovers reheat well with a splash of broth to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Saucepan