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Prep time
15 minutes
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Cook time
1 hour
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Serves
2
Author Notes
I love cauliflower - it has an almost creamy texture, which I just love paired with polenta. —Erin Jeanne McDowell
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Ingredients
- Caramelized Onion Polenta
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3 tablespoons
olive oil (45 g)
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1
onion, thinly sliced (220 g)
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3/4 cup
whole milk (173 g)
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1/4 cup
polenta (64 g)
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1/3 cup
grated parmesan cheese, or more as needed (37 g)
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2 tablespoons
butter (28 g)
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salt and pepper, to taste
- Sausage and Cauliflower Ragu
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1 tablespoon
olive oil (15 g)
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1/2
onion, diced (110 g)
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2
sausages, casings removed
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1 cup
cauliflower, thinly sliced (128 g)
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2
cloves garlic, minced (10 g)
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1/2 cup
tomato puree (133 g)
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1 tablespoon
basil, roughly chopped (3 g)
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2 teaspoons
parsley, roughly chopped (2 g)
Directions
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To make the polenta: In a small saute pan, heat the olive oil over medium heat. Add the onions and saute until evenly caramelized.
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Meanwhile, heat the milk in a small pot. When it is warm, add the polenta, and stir lightly. Cook for 3 minutes, or until the polenta has absorbed all the liquid. If the mixture looks dry, add more warm milk. Stir in the cheese, butter, and caramelized onions, season with salt and pepper.
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In a medium pot, heat the olive oil over medium heat. Add the onion and sausage, and saute until the onions are beginning to become translucent and the sausage is beginning to brown.
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Add the cauliflower, and saute until lightly caramelized. Add the garlic, and saute until fragrant.
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Add the tomato, and bring the mixture to a simmer, stirring occasionally.
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Season with herbs, salt, and pepper. Simmer until good flavor has developed, and serve atop the finished polenta. Mmmm….
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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