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Whole grain foods are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains present in white bread.
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We hope you got benefit from reading it, now let’s go back to sausage and porcini ragu with buckwheat polenta recipe. To cook sausage and porcini ragu with buckwheat polenta you need 9 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to cook Sausage and porcini ragu with buckwheat polenta:
- Use 250 g polenta instant or normal
- Take Onions, carrots and celery
- You need 300 g sausage meat
- Take 200 g or so of porcini
- Get 200 ml tomato passata
- Use 200 ml stock
- Use Salt and pepper
- Provide 50 g butter
- You need Olive oil
Instructions to make Sausage and porcini ragu with buckwheat polenta:
- Chop onion, carrots and celery. Fry gently in oil. Add sausage meat and chopped onions. Brown for about 10 mins. Add passata and stock, salt and pepper. Simmer stirring occasionally for about an hour.
- The polenta. Follow packet instructions. Instant takes about 5-10 minutes. Normal a bit longer. Bring about 300 ml of water to the boil in a large pot add some salt. Turn the heat down. Very gently, stirring consistently, add the polenta. Cook following packet instructions. At the end of cooking, add knobs of butter and Parmesan (optional) serve the polenta with the ragu on top :)
This is a terrific start to a fall meal of fish. Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley. Just before serving, remove rosemary sprig, if used. Serve over hot polenta mush or toasted or sauteed polenta slices.
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