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Sausage Ragu Polenta Bowls

Welcome to October!! We’re in full fall mode over here on WGC and these Sausage Ragu Polenta Bowls are the perfect way to officially kick off the season here!

Sausage Ragu Polenta Bowls from (@whatsgabycookin)

If you’re like me, and often times forget about Polenta as the base of a bowl recipe, we need to remedy that habit! I always forget how perfect a bowl of polenta can be. It’s so easy, comes together quite quickly and can be flavored any which way to make your meal shine.

The base of this Sausage Ragu Polenta Bowl situation is a creamy mascarpone polenta that’s made with semolina! It’s soft and fluffy and it really can be the base of so many recipes. Drizzle it with a basil vinaigrette – done. Add a spoonful of ratatouille – you’re in business. It’s the perfect base for a bowl recipe in the fall and winter months.

Sausage Ragu Polenta Bowls from (@whatsgabycookin)

Ok now let’s talk about this Sausage Ragu which is made with Spicy Italian Sausage and let me tell you… it’s incredible. You could do sweet Italian sausage if you prefer. Or a fennel based sausage. But the fat that is rendered from the sausage gives this so much flavor! Make it. Eat it. Freeze it for the future. You’ll be obsessed.

Hot tips when it comes to freezing a ragu: it’s absolutely a great idea and once it’s fully cooked, transfer it to a freezer safe container and let it cool before putting on the lid. Then add the lid and store in the freezer for a few months. My favorite way to re-heat it is by taking it out a day before and letting it come to temp in the fridge. Then adding a little bit more red sauce and re-heating in a nonstick skillet. THE MORE YOU KNOW! Have at it friends! xx

Sausage Ragu Polenta Bowls


These incredibly delicious Sausage Ragu Polenta Bowls are ready in under 30 minutes but are SUPER impressive!!

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people


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
  • 6 spicy Italian Sausages
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs of thyme
  • 1 jar of your favorite marinara sauce
  • 1/2 cup heavy cream
  • 1 lemon, zested
  • grated parmesan


For the Sausage Ragu

  • Heat the oil in a saucepan over a medium heat. Saute the onion until translucent, roughly 7-8 mins. Add the sausage, breaking up with the back of a wooden spoon and cook until fully cooked. Add the garlic, red pepper flakes and thyme, and cook for 1 min more. Pour in the Mezzetta and heavy cream, and simmer for 20 mins.
  • Remove from heat, add in lemon zest and adjust salt and pepper as needed.

For the Polenta

  • In a large saucepan over medium heat, bring milk to a simmer. Slowly whisk in semolina flour. Continue whisking until thickened, about 2 minutes. If too thick, continue to add milk until desired consistency. Remove from heat and stir in butter until melted, then add mascarpone and parmesan cheese. Season to taste with salt and pepper.

To Serve

  • Transfer polenta to a serving bowl with a heaping serving of the sausage ragu. Top with extra parmesan, and tons of freshly cracked black pepper. Garnish with fresh thyme.


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