Description
Sausage Ragu Polenta Bowls combine creamy, cheesy polenta with a rich, spicy Italian sausage ragu for a comforting and hearty meal. The smooth semolina polenta is enriched with mascarpone, parmesan, and butter, creating a luscious base for the slow-simmered ragu made with spicy sausages, marinara, and a touch of cream and lemon zest. This dish is perfect for cozy dinners and showcases Italian-inspired flavors in a simple yet elegant presentation.
Ingredients
Scale
For the Polenta
- 3 cups whole milk, plus more as needed
- 1 cup semolina flour
- 4 tablespoons unsalted butter
- 6 ounces mascarpone cheese
- 4 ounces parmesan cheese, shredded
- Fresh thyme or basil to garnish
For the Sausage Ragu
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1½ pounds spicy Italian sausages, casings removed
- 4 cloves garlic, roughly chopped
- ½ – 1 teaspoon red pepper flakes
- 2 teaspoons dried thyme
- 1 24-ounce jar marinara sauce
- ½ cup heavy cream
- 1 lemon, zested
- Grated parmesan for serving
Instructions
- Prepare the Sausage Ragu: Place a saucepan over medium heat and warm the olive oil. Sauté the finely chopped onion until soft and translucent, about 7-8 minutes. Add the sausage meat, breaking it up with the back of a wooden spoon, and cook until no pink remains. Stir in the roughly chopped garlic, red pepper flakes, and dried thyme, cooking for an additional minute to release aromas. Pour in the marinara sauce and heavy cream, stirring to combine. Let the ragu simmer gently for 20 minutes, allowing the flavors to meld. Remove from heat, add lemon zest, and season with salt and pepper to taste. Let cool slightly before serving for best flavor.
- Make the Polenta: In a large saucepan over medium heat, bring the whole milk to a gentle simmer. Slowly whisk in the semolina flour continuously to avoid lumps. Keep whisking until the mixture thickens, about 2 minutes. If the polenta becomes too thick, gradually add more milk until you achieve a creamy consistency. Remove from heat and stir in the unsalted butter until melted. Then fold in mascarpone cheese followed by shredded parmesan. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the creamy polenta into serving bowls, top generously with the spicy sausage ragu, and sprinkle extra grated parmesan. Finish with a good amount of freshly cracked black pepper and garnish with fresh thyme or basil for a fragrant and colorful touch.
Notes
- Use spicy Italian sausage for a flavorful, slightly spicy ragu; substitute with sweet sausage if preferred milder.
- If polenta thickens too much while waiting, gently reheat with a splash of milk to loosen.
- The lemon zest brightens the ragu and balances the richness; adjust quantity based on taste.
- For a vegetarian version, substitute sausage with plant-based sausage or mushrooms.
- Polenta is best served immediately but can be reheated with extra milk for a creamy texture.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
