Photo: Markus Spiske
Polenta with Sausages and Tomato-Olive Ragout
15 ingredients
Serves 6.
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Estimated Nutrition (whole recipe, rough)
628
Calories
23g
Protein
49g
Fat
27g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork Sausage | 100g cooked | 301 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups peeled, seeded and chopped tomatoes
- (fresh or canned)
- 1 small red onion, peeled
- 4 garlic cloves
- Salt and freshly ground pepper, to taste
- 2 lb. Italian pork sausages, preferably flavored
- with fennel seeds
- 8 1/2 cups water
- 2 cups polenta
- 1 tsp. chopped fresh rosemary
- 3 Tbs. unsalted butter
- 3/4 cup pitted brine-cured black olives such as
- Kalamata or niçoise
- Wedge of Parmigiano-Reggiano cheese for shaving
- 1 1/2 Tbs. coarsely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes