CREAMY CHEESY POLENTA WITH SPICY SAUSAGE & PEPPERONI GRAVY
Pasta, Meat
Intermediate

CREAMY CHEESY POLENTA WITH SPICY SAUSAGE & PEPPERONI GRAVY

Instant polenta enriched with cream, ricotta, and cheeses, topped with long-simmered sausage–pepperoni tomato gravy.

"Creamy, spicy, cheesy — this dish is pure Italian comfort in a bowl!" - Alexia

330 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 3 cans Pastene Kitchen Ready Tomatoes
  • 12 tbsp Pastene Extra Virgin Olive Oil (divided)
  • 2 1/2 tbsp Pastene Minced Garlic (about 8 cloves)
  • 1/2 cup Chianti Red Wine
  • 1 1/2 tbsp Sugar
  • 1 tsp Red Chili Flakes
  • 15 Fresh Basil Leaves
  • 2 lbs Hot Italian Sausage
  • 1 stick Pepperoni (cut into 1-inch pieces, skin removed)
  • 9 1/2 cups Water
  • 1 package Pastene Instant Polenta
  • 2 heaping tbsp Whole Milk Ricotta Cheese
  • 2 cups Light Cream
  • 1/4 cup Pastene Grated Romano Cheese
  • 1/4 cup Pastene Grated Parmesan Cheese
  • 2 tbsp Fresh Chopped Parsley
  • Cracked Black Pepper (to taste)
  • Garlic Salt (to taste)
  • Sea Salt (to taste)

Instructions

1

Start the Gravy Base

In a large pot, heat 6 tablespoons of olive oil over medium heat. Add minced garlic and red chili flakes. Sauté until garlic is lightly golden brown.

2

Build the Tomato Sauce

Add the Pastene Kitchen Ready Tomatoes and fill each can 1/4 full with water, adding that into the pot. Pour in the red wine and season with garlic salt and cracked black pepper. Add fresh basil and mix well.

3

Cook the Sausage and Pepperoni

In a separate pan, add 6 tablespoons of olive oil and sear the sausage on both sides until golden brown and par-cooked. Remove, slice into 1-inch pieces, then return to the pan to coat in juices. Add sausage and pan juices into the tomato gravy. Add the pepperoni pieces.

4

Simmer the Gravy

Reduce heat to low and simmer for 5 hours, stirring frequently until thick and flavorful.

5

Prepare the Polenta

Bring 8 cups of salted water to a rapid boil. Slowly whisk in the polenta until thickened, then turn off the heat. Gradually pour in the light cream while whisking continuously. Fold in ricotta cheese, mix well, season with salt and pepper, and then fold in the parmesan and romano cheeses.

6

Finish the Dish

Spoon the creamy polenta into a serving dish. Smother with the spicy sausage and pepperoni gravy, top with grated cheeses, and garnish with fresh chopped parsley.