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Creamy Polenta with Italian Sausage Ragù

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Start the Ragù

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.