Sausage Ragu Polenta Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
1442 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Ragu Polenta Bowls
Description
Sausage Ragu Polenta Bowls feature two main components: a smooth, creamy polenta made by cooking semolina flour in simmering whole milk until thickened, then enriched with butter, mascarpone, and Parmesan cheese. This creates a rich and velvety base. The sausage ragu is prepared by sautéing chopped onions and spicy Italian sausage, then incorporating garlic, red pepper flakes, thyme, marinara sauce, and heavy cream to develop layers of savory and slightly spicy flavor. Lemon zest added at the end provides a fresh note to balance the richness.
The polenta is spooned into bowls and topped with a hearty serving of the sausage ragu, garnished with extra Parmesan and fresh herbs like thyme or basil. The creamy texture of the polenta complements the robust meat sauce, making this dish well-suited for a cozy dinner. This combination showcases comfort-food qualities elevated by fresh garnishes and a touch of citrus.
According to the provided notes, the ragu can be frozen once fully cooked and cooled in freezer-safe containers for longer storage, preserving its flavors for future meals.
Ingredients
For the Polenta
- 3 cups whole milk plus more as needed
- 1 cup semolina flour
- 4 tablespoons butter unsalted
- 6 ounces mascarpone cheese
- 4 ounces Parmesan Cheese shredded
- thyme or basil; fresh, to garnish
For the Sausage Ragu
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 ½ lbs Italian sausage spicy, casings removed
- 4 cloves garlic roughly chopped
- ½ - 1 teaspoon red pepper flakes
- 2 teaspoons thyme dried
- 1 ounce jar marinara sauce
- ½ cup heavy cream
- 1 lemon zested
- Parmesan Cheese grated
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
- After cooking, allow the ragu to cool before sealing in freezer-safe containers for freezing up to several months.
- Fresh thyme or basil works well as a garnish to enhance the flavor and presentation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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