Spicy Sausage Ragu with Polenta

Ingredients:

--Polenta

4 Cups Chicken Stock or 4 cups water and 4 chicken bullion cubes

1 Cup Cornmeal

1 Cup Parmesan Cheese Grated

1/2 tsp garlic powder

1/4 Cup Heavy Cream

1 tsp pepper

--Ragu

1 lb Spicy Pork Sausage (Owen's)

8 oz of mushrooms, rough chopped

1 Onion Diced

2 Carrots Diced

1 heaping tbsp minced garlic

6 oz tomato paste

4 oz red wine

4 oz water

1 Bay leaf

1 tsp red pepper flakes

1-2 tsp Italian Seasoning

Salt and Pepper to taste

Directions:

--Ragu

In a large pan on medium-high heat. Add in sausage and cook until browned. While cooking break sausage apart into small crumbles.

Add onion, carrot, mushrooms and garlic to pan. Season with salt and pepper, italian seasoning and red pepper flakes. Cook until onion is translucent and carrots has softened.

Then add tomatoes paste, wine, water and bayleaf. Bring to a boil and let simmer for 30-45 minutes. Remove bayleaf when complete.

--Polenta

Bring stock to a boil in a saucepan. Once boiling, reduce to a simmer.

Using a sifter slowly add in the cornmeal, stirring continuously. Once all of the cornmeal is added let simmer until thickened, about 10 minutes.

Stir in parmesan cheese, garlic, pepper and cream, stirring for 2-3 more minutes.

Serve polenta topped with the ragu and your choice of vegetable!

4-6 servings