Spicy Sausage Bolognese over Polenta

Spicy Sausage Bolognese Over Polenta


Prep Time: 25 Min
Cook Time: 2 Hr +

Yields: 4+ Servings

WHAT YOU NEED

B O L O G N E S E

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Large Carrot, peeled & diced
• 250ml Roasted Red Peppers, chopped
• 4 x Beyond Meat Hot Italian Sausages
• 1 1/2 Tbsp. Tomato Paste
• 1 C Dry White Wine
• 796ml Whole San Marzano Tomatoes
• 1 C PC Plant-Based Chikn broth
• 2/3 C 2% Milk, room temp
• Handful Fresh Basil, torn
• 6 - 7 Sprigs Fresh Thyme, leaves removed
• 1 1/2 Tsp. Dried Oregano
• 1 Tsp. Red Pepper Flakes
• 2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 Bay Leaf
• 1/4 C Whipping Cream, room temp
• 3/4 C Grana Padano, shredded
• 1 Tsp. + Himalayan Salt
• Cracked Pepper

P O L E N T A 

• 2 C Dry Cornmeal
• 8 C Water
• 6 Tbsp. Unsalted Butter
• 1 1/2 C Grana Padano, shredded
• 1 Tsp. + Himalayan Salt
  

S E R V I C E

• Fresh Parsley / Basil
• Grana Padano
• Unsalted Butter

DIRECTIONS

• B O L O G N E S E - Begin heating the EVOO, butter, oregano, pepper flakes, garlic, fresh thyme, and 1 tsp. of the clubhouse seasoning in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle for about a minute before adding the torn basil and continuing to cook another 30 seconds. Add the onion, carrot, celery, roasted peps, and a good pinch of salt & cracked pep. Stir and cook 6 - 7 minutes.

• Once the veggies are starting to get soft, push them to the outside of the skillet and crumble in your beyond meat sausages. Stir and cook until your crumbled sausages have some nice, golden brown colour. Stir everything together and continue for another 2 minutes. Stir in the tomato paste and continue for another minute before pouring in the wine and simmering to reduce to about half. Pour in the milk, broth, and san marzano tomatoes, breaking them up in the skillet. Bring the sauce to a boil and once boiled, add the bay leaf, 1 tsp. salt, & remaining Clubhouse seasoning. Reduce to medium low and simmer uncovered for 1 1/2 - 2 hours until thick, reduced, and delicious. Turn off the heat and stir in the grana padano and cream until combined. Taste your bolognese and add additional salt if desired / needed. Remember to remove the bay leaf prior to service!​

• P O L E N T A - With about 30ish minutes remaining on your sauce, add the water & salt for the polenta to a large pot and bring to a boil. Once boiled, reduce to low and whisk in your cornmeal. Continue to whisk vigorously until the polenta has thickened, switching to a wooden spoon for the remainder of the cook time. Cook your polenta over low heat for 25 - 30 minutes until the cornmeal is cooked and polenta is thick. Remove from heat and fold in your butter & grana. Taste and adjust salt if desired.

• S E R V I C E - For service, serve up your polenta, making a small well in the center of the polenta to drop in some butter. Spoon the bolognese to one side of the bowl and garnish with fresh parsley / basil, a pinch of salt, pepper flakes, and some grated grana padano. ENJOY!!

HAPPY VEG