Time: 15 min.
Complexity: easily
Servings: 4

This quick homemade meat stew is packed with vegetables and takes just a few minutes longer to simmer than it would take to reheat a canned version. Finely chopping the vegetables in a food processor significantly reduces prep time. Serve the stew over cooked, creamy polenta with gooey cheese, complemented by a light side of lettuce leaves in a lemony dressing. You'll have a complete meal in just 15 minutes. A quick dinner after work can be healthy!

Ingredients:

• 1.5 cups whole milk
• 6 tablespoons extra-virgin olive oil
• 220 g raw Italian sausage, casings removed
• 1 small onion
• 1.5 cups small carrots
• 2 cloves of garlic
• 1 cup quick-cooking polenta
• 2 tablespoons unsalted butter
• 1.5 cups of grated Italian cheese mix
• 1 can (800 g) of canned chopped tomatoes
• A pinch of crushed red pepper flakes, or to taste
• 6 cups mixed salad greens
• 1 small lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

polenta, kupaty (fried sausages), tomatoes, onions, garlic, carrot, lemon juice, red pepper flakes, cheese, leaf lettuce

We recommend

Preparation:

Step 1
• Place a large, high-sided skillet over medium-high heat. In a medium saucepan, combine the milk, 3.5 cups of water, and a large pinch of salt. Cover and set over medium-high heat.
Step 2
• When a large skillet is hot, add 2 tablespoons of olive oil and swirl the pan to coat the bottom with oil. Add the sausage and cook, breaking up the pieces with a wooden spoon, until browned in spots, about 3 minutes. Meanwhile, coarsely chop the onion. Add the onion, carrot, and garlic to a food processor and pulse until pureed. Add 2 tablespoons of olive oil, the vegetables, and a large pinch of salt to the skillet with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
Step 3
• Cheese polenta:
  
  By this time, the liquid in the pan should be bubbling vigorously. Stir in the polenta and reduce the heat to medium-low. Cook, stirring frequently, until the polenta thickens and becomes creamy, about 3 minutes. Stir in the butter and cheese and season with salt if needed. Remove from the heat and cover to keep the polenta warm.
Step 4
• When the vegetables have softened slightly, add the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely soft and the tomato juices have thickened slightly, 6-8 minutes. Season with salt and pepper to taste.
Step 5
• Divide the polenta (if the polenta is too thick, stir in 1/4 to 1/2 cup hot water to thin it) among 4 bowls and spoon the ragu over it. Combine the greens in a large bowl with the remaining olive oil, freshly squeezed lemon juice, and salt and black pepper to taste, and serve.

Votes: 1