This Polenta with Spicy Sausage Ragu pairs creamy, lemon-kissed polenta with a bold, savory sausage and tomato ragu. The polenta is silky and rich from mascarpone and parmesan, while the sausage ragu brings a spicy, garlicky punch and earthy mushrooms. It’s comfort food with personality great for family dinners, feeding guests, or meal-prep that tastes like you spent hours.
If you enjoy robust, saucy dishes, you might also like the meaty texture and slow-simmered richness of a classic beef ragu with tagliatelle for another weeknight-worthy option.
Why You’ll Love This Recipe
- Ready in about an hour but tastes like you cooked it all day
- Uses easy pantry staples and simple dairy ingredients
- Great for sharing doubles well for a crowd
- Comforting, yet brightened by lemon zest for balance
Ingredients for Polenta with Spicy Sausage Ragu
- 3 cups whole milk, plus more as needed
- 1 cup semolina flour
- 4 tablespoons unsalted butter
- 6 ounces mascarpone cheese
- 4 ounces shredded parmesan cheese
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1.5 pounds spicy chicken or turkey sausage, casings removed
- 8 ounces sliced mushrooms
- 4 cloves garlic, roughly chopped
- 0.5–1 teaspoon crushed red pepper flakes
- 2 teaspoons dried thyme
- 1 24-ounce jar plain tomato sauce or marinara-style sauce
- 0.5 cup heavy cream
- Zest of 1 lemon
- Grated parmesan for serving
- Fresh thyme or basil for garnish
Step-by-Step Instructions of Polenta with Spicy Sausage Ragu
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes.
- Add the sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
- Stir in the sliced mushrooms and cook until they release moisture and start to brown, 4–5 minutes.
- Add the garlic, crushed red pepper flakes, and dried thyme; cook for 30–60 seconds until fragrant.
- Pour in the tomato sauce and heavy cream, stir to combine, then reduce heat and simmer gently for 10–15 minutes to let flavors meld. Taste and adjust seasoning.
- Meanwhile, bring the whole milk to a gentle simmer in a medium saucepan over medium-low heat. Whisk in the semolina flour in a steady stream.
- Cook the polenta, whisking frequently, until thick and creamy, about 8–10 minutes. Add more milk if it becomes too stiff.
- Remove the polenta from heat and whisk in the butter, mascarpone, shredded parmesan, and lemon zest until smooth and glossy. Add salt and pepper to taste.
- Spoon the creamy polenta onto plates or a shallow serving bowl, top with a generous ladle of the spicy sausage ragu, sprinkle with grated parmesan, and garnish with fresh thyme or basil.
- Serve hot and enjoy the warm, comforting flavors.
Tips for Success of Polenta with Spicy Sausage Ragu
- Use whole milk and a bit of heavy cream for the creamiest polenta texture.
- Whisk the semolina in slowly to avoid lumps; keep the heat low to prevent scorching.
- Taste and adjust the crushed red pepper start with 1/2 teaspoon if you’re sensitive to heat.
- If ragu seems thin, simmer a bit longer; if too thick, stir in a splash of milk.
Substitutions & Variations of Polenta with Spicy Sausage Ragu
To Make It Vegan/Gluten-Free:
- For vegan: use a plant-based sausage, dairy-free butter and mascarpone alternatives, and a vegan parmesan substitute.
- For gluten-free: semolina is naturally gluten-free if it’s corn semolina; if unsure, use certified gluten-free cornmeal (polenta) instead.
Variations:
- Swap sausage for crumbled Italian beef or spicy pork for a different flavor profile.
- Stir in wilted spinach or white beans to stretch the ragu and add veggies.
- Finish with a drizzle of chili oil or a spoonful of pesto to change the flavor direction.
Storage Instructions of Polenta with Spicy Sausage Ragu
Refrigerator:
- Store polenta and ragu separately in airtight containers for up to 4 days. Reheat polenta with a splash of milk to loosen it, and warm ragu on the stove.
Freezer:
- Freeze ragu in freezer-safe containers for up to 3 months. Cool completely before freezing. Polenta can be frozen but may change texture; consider freezing only the ragu for best results.
Make-Ahead:
- Prepare the ragu a day or two ahead to let flavors deepen. Reheat and finish the polenta just before serving for the freshest texture.
Frequently Asked Questions (FAQ) of Polenta with Spicy Sausage Ragu
How can I keep polenta from becoming gummy?
- Stir often while cooking and use the right ratio of liquid. Finish with butter and cheese off the heat for a silky texture.
Can I make this with store-bought polenta?
- Yes cookable tube polenta can be sliced and grilled or warmed, but freshly cooked semolina polenta has a creamier texture.
What should I do if ragu is too acidic?
- Stir in a pinch of sugar or a small pat of butter to round out acidity, and taste as you go.
Final Thoughts
Polenta with Spicy Sausage Ragu is a dish that feels like a hug on a plate creamy, bright with lemon, and full of bold savory notes. It’s easy enough for a weeknight yet special enough for guests, and it stores well so you can enjoy leftovers later. Try it once and you’ll find it’s a go-to for chilly nights or any time you want big comfort with little drama. If you make this recipe, please leave a comment and a star rating so others can find it and try it too.
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Polenta with Spicy Sausage Ragu
A hearty, creamy polenta paired with a bold, spicy sausage and tomato ragu — comfort food with personality.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Scale
- 3 cups whole milk, plus more as needed
- 1 cup semolina flour
- 4 tablespoons unsalted butter
- 6 ounces mascarpone cheese
- 4 ounces shredded parmesan cheese
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1.5 pounds spicy chicken or turkey sausage, casings removed
- 8 ounces sliced mushrooms
- 4 cloves garlic, roughly chopped
- 0.5–1 teaspoon crushed red pepper flakes
- 2 teaspoons dried thyme
- 1 24-ounce jar plain tomato sauce or marinara-style sauce
- 0.5 cup heavy cream
- Zest of 1 lemon
- Grated parmesan for serving
- Fresh thyme or basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes.
- Add the sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
- Stir in the sliced mushrooms and cook until they release moisture and start to brown, 4–5 minutes.
- Add the garlic, crushed red pepper flakes, and dried thyme; cook for 30–60 seconds until fragrant.
- Pour in the tomato sauce and heavy cream, stir to combine, then reduce heat and simmer gently for 10–15 minutes to let flavors meld. Taste and adjust seasoning.
- Meanwhile, bring the whole milk to a gentle simmer in a medium saucepan over medium-low heat. Whisk in the semolina flour in a steady stream.
- Cook the polenta, whisking frequently, until thick and creamy, about 8–10 minutes. Add more milk if it becomes too stiff.
- Remove the polenta from heat and whisk in the butter, mascarpone, shredded parmesan, and lemon zest until smooth and glossy. Add salt and pepper to taste.
- Spoon the creamy polenta onto plates or a shallow serving bowl, top with a generous ladle of the spicy sausage ragu, sprinkle with grated parmesan, and garnish with fresh thyme or basil.
- Serve hot and enjoy the warm, comforting flavors.
Notes
Use whole milk and heavy cream for the creamiest texture. Adjust crushed red pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free