THE SAUSAGE-SLURP BOWL

(Our Play on Polenta with Sausage Ragu)

THE SAUSAGE-SLURP BOWL

Ingredients: 200g Quick-cook Polenta, 300g Italian Sausage (crumbled), 1 small red onion (diced), 1 Red pepper (diced), 1 tsp Fennel seeds, 1 tsp Chili flakes, 200g Tomato passata...

Ingredients

  • 200g Quick-cook Polenta
  • 300g Italian Sausage (crumbled)
  • 1 small red onion (diced)
  • 1 Red pepper (diced)
  • 1 tsp Fennel seeds
  • 1 tsp Chili flakes
  • 200g Tomato passata

Cooking Method

  1. The Scorch Fry sausage meat until browned and crispy; remove.
  2. The Architect Sauté onion and pepper in the fat until charred.
  3. The Bloom Add fennel and chili with a 20ml splash of stock to release the oils.
  4. The Marriage Add passata and sausage; simmer until thick. Whisk polenta into boiling salted water.
  5. The Final Flourish Spoon the ragu over the soft polenta and top with raw fresh oregano.

Cuisine: Italian

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