Sausage Ragu Polenta Bowls

Name: Sausage Ragu Polenta Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 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; 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

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
1442 kcal
Course
Main Course
Cuisine
Italian

Sausage Ragu Polenta Bowls

Demi Owens

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

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Ingredients

Servings

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

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Instructions

For the Sausage Ragu

Place a saucepan over a medium heat and heat the oil. Saute the onion until soft, roughly 7-8 mins. Add the sausage, breaking up with the back of a wooden spoon and cook until no pink remains. Add the garlic, red pepper flakes and thyme, and cook for 1 min more. Pour in the marinara and heavy cream, and simmer for 20 mins.
Remove from heat, add in lemon zest and adjust salt and pepper as needed. Best to let cool slightly before adjusting the salt and pepper.

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.

Notes

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.

Nutrition Information

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Calories 1442kcal (72%) Carbohydrates 50g (17%) Protein 51g (102%) Fat 115g (177%) Saturated Fat 54g (270%) Polyunsaturated Fat 9g Monounsaturated Fat 39g Trans Fat 0.5g Cholesterol 277mg (92%) Sodium 1817mg (76%) Potassium 950mg (27%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 2150IU (43%) Vitamin C 21mg (23%) Calcium 712mg (71%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1442 kcal

% Daily Value*

Calories	1442kcal	72%
Carbohydrates	50g	17%
Protein	51g	102%
Fat	115g	177%
Saturated Fat	54g	270%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	39g	195%
Trans Fat	0.5g	25%
Cholesterol	277mg	92%
Sodium	1817mg	76%
Potassium	950mg	20%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	2150IU	43%
Vitamin C	21mg	23%
Calcium	712mg	71%
Iron	5mg	28%