Ragu Polenta and Sausage Bake #Ragu
Ready In: 50 mins
Serves: 4
Ingredients
- 1 (24 ounce) jar Ragú® Pasta Sauce (chunky roasted garlic sauce)
- 1 lb Italian sausage
- 16 ounces roll prepared polenta
- 1 cup Italian breadcrumbs
- 2 large eggs, beaten
- 1 cup fresh arugula
- 3 ounces soft fresh goat cheese
- 1 cup canola oil (for frying)
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Preheat oven to 375.
- Brown the sausage and set aside.
- In a deep saucepan, heat the oil to 360 degrees.
- Slice the polenta into 12 1/2 inch rounds. Mix the flour with the salt and half the pepper. Dip the polenta rounds into the seasoned flour, then the egg, and finally the bread crumbs.
- Fry the polenta rounds 1 minute per side until golden.
- Pour about 3/4 Cup of the Ragu into an 8 X 8 casserole dish.
- Alternately layer the polenta rounds and the sausage into the baking dish.
- Top with 3/4 of the arugula, the remaining Ragu, and the goat cheese.
- Bake 20 minutes until hot and bubbly.
- Top with the remaining arugula and black pepper. Cut into squares and serve.
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