5.0 from 18 votes
Sausage Ragu Polenta Bowls
These incredibly delicious Sausage Ragu Polenta Bowls are ready in under 30 minutes but are SUPER impressive!!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 1442 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
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 ounce jar marinara sauce
- ½ cup heavy cream
- 1 lemon, zested
- grated parmesan
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.
Cup of Yum
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
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
% 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.