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