traybake with polenta, taleggio and sausage ragù

polentraybake

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traybake with polenta, taleggio and sausage ragù

Polenta is extremely versatile, see this variant: just on a baking tray with 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.

Corridor main dish
kitchen Italian
Keyword casserole, passata, polenta, sausage, simple & fast, taleggio, traybake
diet gluten free
Preferences gluten free
Preparation time 30 minutes
oven 20 minutes
Total time 50 minutes
portions 4 persons
calories 697kcal
Author delicious.

Ingredients

  • 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

Instructions

  • 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.

Notes

RECIPES, PHOTOGRAPHY, STYLING, PREPARATION: STUDIO PHILIPPI.

Nutrition

Calories: 697kcal | carbohydrates: 56g | Protein: 34g | Fat: 35g

Polenta left? That way you can do it yourself freestyle.

This article traybake with polenta, taleggio and sausage ragù first appeared on delicious.magazine.

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