Description
Sausage Ragu Polenta Bowls combine creamy, cheesy polenta with a rich and spicy Italian sausage ragu, creating a comforting and hearty meal perfect for any occasion. This recipe features slow-simmered sausage with marinara and cream, served over smooth semolina polenta enriched with mascarpone and parmesan cheese, garnished with fresh herbs for a delightful finish.
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
- 1 ½ lbs 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 add the olive oil. Sauté the finely chopped onion for about 7-8 minutes until soft and translucent. Add the sausage meat, breaking it up with the back of a wooden spoon, and cook until no pink remains. Stir in the garlic, red pepper flakes, and dried thyme and cook for an additional minute to release their flavors. Pour in the marinara sauce and heavy cream, then reduce heat and let the mixture simmer gently for 20 minutes to develop the flavors. Remove from heat, stir in the lemon zest, and adjust seasoning with salt and pepper to taste. Let the ragu cool slightly before serving.
- Cook the Polenta: In a large saucepan over medium heat, bring the whole milk to a simmer. Slowly whisk in the semolina flour to avoid lumps, continuing to whisk the mixture until it thickens, approximately 2 minutes. If the polenta becomes too thick, gradually add more milk to achieve your desired creamy consistency. Once thickened, remove from heat and stir in the unsalted butter until melted. Then add the mascarpone cheese and shredded parmesan, mixing well until smooth. Season with salt and pepper to taste.
- Assemble the Bowls: Spoon a generous serving of the creamy polenta into each bowl. Top with a heaping portion of the spicy sausage ragu. Finish with extra grated parmesan cheese, freshly cracked black pepper, and garnish with fresh thyme or basil leaves for added aroma and color. Serve immediately while warm and enjoy the comforting blend of flavors.
Notes
- You can adjust the amount of red pepper flakes to control the spice level of the ragu.
- If you prefer a milder dish, opt for mild Italian sausages instead of spicy.
- For a dairy-free version, substitute mascarpone and parmesan with vegan cheese alternatives.
- Leftover ragu can be refrigerated for up to 3 days and reheated before serving.
- Adding a splash of white wine to the ragu during cooking can enhance the depth of flavor.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
