Sausage ragu over creamy polenta

By The Marilyn Denis Show
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An elegantly nutritious lunch or dinner with an amazingly cheesy polenta. 



For the polenta:

  • 3 cups water
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup polenta (corn meal)
  • 2 tablespoons butter
  • 1/2 cup, parmesan cheese
  • Pinch of nutmeg

For the sausage ragu:

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, finely minced
  • 1 stalk celery, finely diced
  • 680 grams of sausages, casings removed (Italian, Pork, Turkey, whatever your family enjoys)
  • 2 sprigs rosemary, roughly chopped
  • 1/2 teaspoon crushed chili flakes
  • 1 830 milliliter can whole tomatoes, crushed by hand
  • Salt to taste
  • Fresh chopped parsley to garnish


For the polenta:

  1. Bring water, milk, and salt to a simmer in a medium saucepan.
  2. Slowly pour in polenta/corn meal in a steady stream while whisking continuously to avoid forming lumps.
  3. When mixture begins to bubble, drop heat to low, and continue to cook for 45 minutes, stirring every five minutes, until thickened.
  4. Remove from heat, and add butter, cheese, and nutmeg.

For the ragu:

  1. Heat olive oil in a large pot on medium heat. Add onion, garlic, and celery, and cook until translucent. Increase heat to medium-high, and add sausages, using a spoon to break them apart. Cook, until well browned, and sizzling.
  2. Add rosemary and crushed chili, and cook briefly for about 10-15 seconds, until fragrant.
  3. Add crushed tomatoes and salt to taste, and cook for 25-30 minutes until thickened. Remove from heat and stir in chopped parsley.
  4. Serve ragu over warm polenta with an extra grating of parmesan over the top, and enjoy immediately!

Watch The Marilyn Denis Show Daily at 10am ET on CTV