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Cooking & Baking

cbayer

(146,218 posts)

11. It worked perfectly.

Reply to Glassunion (Reply #9)

Tue Dec 11, 2012, 12:44 PM

Dec 2012

I put the grits in a big circle on the plate and then the ragu and juice in the middle.

It was fabulous (and the guy who doesn't like grits licked his plate clean!)

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Pasta with Sicilian Pork and Sausage Rag� [View all] cbayer Dec 2012 OP

I love a good ragu... Glassunion Dec 2012 #1

thanks, Glassunion! cbayer Dec 2012 #2

I am having a guest for dinner tonight and am thinking of serving this over grits. cbayer Dec 2012 #3

I think it'll work. Glassunion Dec 2012 #9

It worked perfectly. cbayer Dec 2012 #11

Good job! Glassunion Dec 2012 #13

Only a few things I would change---I would cook the sausage and drain it msanthrope Dec 2012 #4

The nice thing about the sausage is that it made little meatballs. cbayer Dec 2012 #5

I let my polenta firm up, and then I cut it into squares, spray it with cooking spray and bake it. msanthrope Dec 2012 #6

Too much work, lol. I am going to put it over creamy grits and see what happens. cbayer Dec 2012 #7

I get that--but my method freezes really well, so if you do it for a party, you can freeze and msanthrope Dec 2012 #10

Sounds great. Simmered long and slow. Pasta al dente and topped with grated cheese. pinto Dec 2012 #8

It was even better the second night, pinto. cbayer Dec 2012 #12