Vegetable and Sausage Ragout with Polenta
To seed tomatoes easily and quickly, cut them in half crosswise. Hold each half, cut side down, over a bowl and squeeze gently to dislodge the seeds, easing them out with a finger if needed.
- 3 Tbs. olive oil
- 2 smoked Italian sausages, sliced
- 1 garlic clove, minced
- 3 large tomatoes, seeded and diced
- 4 summer vegetable kabobs, vegetables removed and coarsely chopped
- 1/2 cup chicken broth
- Salt, to taste, plus 3/4 tsp.
- Freshly ground pepper, to taste
- 1 1/2 cups milk
- 1 1/2 cups water
- 3/4 cup instant polenta
- 3 Tbs. unsalted butter
- 2 Tbs. minced fresh sage
Make the ragout
In a fry pan over medium heat, warm the olive oil. Add the sausage and sauté until browned, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until they release their juices, about 3 minutes. Add the chopped vegetables and cook, stirring often, until heated through, about 5 minutes. Stir in the broth and season with salt and pepper. Reduce the heat to low to keep the ragout warm.
Make the polenta
In a saucepan over high heat, combine the milk, water and the 3/4 tsp. salt and bring to a boil. Whisk in the polenta, return to a boil and reduce the heat to low. Cook, whisking often, until the polenta is thick, about 5 minutes. Remove from the heat, cover tightly and keep warm.
Make the sage butter
In a small saucepan over medium-low heat, melt the butter. Add the sage and cook until the butter is fragrant with the sage, about 2 minutes. Remove from the heat. Spoon the polenta into individual bowls and top with the ragout. Spoon the sage butter on top and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).