There’s something undeniably comforting about a bowl of creamy polenta topped with a rich, savory sausage ragù. This dish brings together the rustic soul of Italian cooking with simple ingredients and bold flavors that feel like a warm hug at dinnertime. Whether you’re craving a cozy Italian sausage dinner or just need a cheap dinner for a family that doesn’t skimp on flavor, this dish delivers in a big way. The luscious polenta forms a soft, buttery base for the robust ragù, loaded with ground Italian sausage and colorful peppers that simmer into a deliciously hearty sauce. It’s the kind of meal you’ll want to curl up with after a long day—no fancy techniques, just honest, delicious food.
Creamy Polenta with Italian Sausage Ragù
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Large saucepan or Dutch oven For cooking the sausage ragù. A Dutch oven helps maintain even heat and is ideal for slow simmering.
Medium saucepan For preparing the polenta. A heavy-bottomed pan prevents scorching as the polenta thickens.
Wooden spoon or whisk To stir the polenta—whisks help break up lumps.
Measuring cups and spoons
Chef’s knife and cutting board For prepping onions, peppers, and garlic.
For the Creamy Polenta
- 1 cup coarse cornmeal polenta
- 4 cups water
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
For the Italian Sausage Ragù
- 1 pound ground Italian sausage mild or spicy depending on preference
- 1 tablespoon olive oil optional, if sausage is very lean
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 teaspoon crushed red pepper flakes optional for heat
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds optional but highly recommended
- 1 tablespoon tomato paste
- 1 can 28 oz crushed tomatoes
- Salt and black pepper to taste
- Fresh basil chopped (for garnish)
- Grated Parmesan for topping
Step 1: Start the Ragù
In a large saucepan or Dutch oven, heat olive oil (if needed) over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon until browned and cooked through, about 6–8 minutes. If you're using a homemade blend (see FAQ on how to make Italian sausage homemade), brown it the same way.
Step 2: Add Aromatics and Peppers
Add chopped onions and sauté until translucent, about 5 minutes. Toss in the garlic and cook until fragrant—just 30 seconds. Stir in the diced red and yellow peppers. These not only add sweetness and depth but also let you explore more colorful peppers recipes.
Step 3: Layer the Flavors
Add tomato paste and stir to coat the sausage and veggies. Cook for 2 minutes to caramelize slightly. Sprinkle in oregano, red pepper flakes, and fennel seeds. Then pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer and reduce heat to low. Let it simmer uncovered for 25–30 minutes until the sauce thickens.
Step 4: Make the Polenta
While the ragù simmers, bring water and milk to a simmer in a medium saucepan. Slowly whisk in the cornmeal in a steady stream, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy—about 25 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
Step 5: Assemble and Serve
Spoon a generous amount of creamy polenta into each bowl. Ladle over the hot Italian sausage ragù. Finish with chopped basil and extra Parmesan. Serve immediately.
Pairings
This dish is rich and hearty, so pair it with something crisp and fresh to balance the flavors.
- Salad: A peppery arugula salad with lemon vinaigrette cuts through the richness beautifully.
- Wine: Go with a medium-bodied red like Chianti or Sangiovese to match the depth of the ragù.
- Bread: Crusty sourdough or garlic focaccia is perfect for scooping up any leftover ragù.
- Vegetables: Roasted broccolini or a sheet pan of seasonal veggies can round out the meal while giving nods to healthy, easy sheet pan dinners.
FAQs
1. Can I use smoked sausage instead of ground sausage?
Yes! If you're working through a smoked sausage recipe or want to use what you have on hand, slice smoked sausage and simmer it in the sauce just like ground sausage. The smoky flavor adds a different but delicious twist.
2. What type of sausage is best?
Ground Italian sausage—either mild or spicy—is ideal. You can also mix in a bit of beef sausage if you like heartier beef sausage recipes. For something different, try a combination of hot ground sausage and sweet bell peppers.
3. Can I make this in a slow cooker?
While the polenta is best fresh, the ragù can absolutely be adapted for dump and go crockpot dinners. Just brown the sausage and then dump all ragù ingredients into your slow cooker. Cook on low for 6–7 hours. Reheat polenta separately when ready to serve.
4. Is this dish freezer-friendly?
The ragù freezes beautifully for up to 3 months. The polenta can be frozen too, but may need to be thinned with milk when reheated. It’s a great option if you’re prepping cheap dinners for a family ahead of time.
5. Can I make my own sausage for this recipe?
Absolutely. Making DIY Italian sausage is easier than it sounds. Combine ground pork with garlic, fennel seeds, paprika, red pepper flakes, salt, and a splash of red wine vinegar for a quick homemade sausage that rivals store-bought.
