Sausage Ragù Over Polenta

• Gluten free

• Meat

  • 12 oz Pork italian sausage, bulk

• Produce

  • 1 1/2 cups Carrot
  • 1/4 cup Flat leaf parsley, fresh
  • 3 Garlic cloves
  • 2 cups Yellow onion

• Condiments

  • 1 (15-oz. can Tomato sauce, unsalted

• Pasta & Grains

  • 2/3 cup Polenta, Quick-cooking

• Baking & Spices

  • 1/2 tsp Black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 oz Parmesan cheese, grated

• Liquids

  • 3 1/2 cups Water

Found on cookinglight.com

Description

Directions

• Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan). Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute. Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.