Ragù de merguez & Polenta crémeuse au parmesan


 For the ragu

  • 500 g (1,1 lbs) merguez
  • 1 stalk of celery
  • 1 carrot
  • 8 cl red wine
  • 70 g (0,154 lbs) tomato paste
  • 400 g (0,88 lbs) crushed tomatoes
  • 2 chicken bouillon cubes
  • 1 yellow onion
  • 2 clove garlic
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • olive oil
  • salt and pepper

For the polenta

  • 125 g (0,27 lbs) polenta
  • 60 cl milk
  • 10 cl liquid cream
  • 50 g (0,11 lbs) grated parmesan

 

Peel the onions and chop them finely. Peel the garlic cloves.

Peel the carrot and the celery then cut them into brunoise (very small dice).

Heat a skillet with a little olive oil and brown the carrots, celery, onion and pressed garlic. Season with salt and pepper, cook for 3 minutes, stirring.

Remove the casings from the merguez sausages and add the meat to the sauté pan. Leave to grill for 5 minutes then add the red wine and scrape up the juices. Add the tomato puree, crushed tomatoes, crumbled bouillon cubes and herbs. Mix well. Simmer for 30 minutes, stirring occasionally.

Meanwhile, prepare the polenta: boil the milk, salt and pepper then pour the polenta in rain. Cook, stirring for a few minutes, until the polenta separates from the pan. Remove from the heat and add the parmesan and cream, adjust the seasoning.

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