traybake with polenta, taleggio and sausage ragù
Even more convenience from the oven: 16x casserole recipes.
TIP: You can easily make the polenta tray bake without meat. Then replace the sausages with 250 g canned lentils. Stew them for 10 minutes with the sauce.
- 250 g polenta
- 1 onion
- 2 toes garlic
- 100 g carrot
- 2 celery stalks
- 300 g Italian sausages
- 180 g taleggio
- ± 50 g Parmesan cheese, grated + extra for on top
- 2 el olive oil
- 70 g tomato paste
- 100 ml Red wine
- 425 ml passata
- 1 sprig of rosemary
Bring 1.2 l water with 1 tbsp salt to the boil. Sprinkle the polenta into the pan while stirring and cook for 10 minutes.
Meanwhile, preheat the oven to 200oC. Chop the onion, finely chop the garlic and slice the carrot and celery. Also cut the sausages into slices. Slice the taleggio.
Remove the polenta from the heat and season with the Parmesan cheese. Spoon the polenta onto a greased baking tray. Divide the taleggio over it. Bake the polenta in the preheated oven for 15-20 minutes, until it bubbles and the cheese turns golden brown.
Meanwhile, heat the olive oil in a frying pan. Fry the sausage slices for 3-4 minutes on both sides until brown. Remove them from the pan. In the shortening, fry the onion and garlic, carrot and celery.
Add the tomato puree and fry for 1 min. Pour in the wine. Also add the passata and the sprig of rosemary and bring to the boil. Turn the heat down. Return the meat to the pan and simmer gently for 10 minutes. Season with salt and pepper.
Remove the polenta from the oven. Divide the sausage ragù over it.
Polenta left? That way you can do it yourself freestyle.
This article traybake with polenta, taleggio and sausage ragù first appeared on delicious.magazine.