Description
A creamy polenta topped with a spicy sausage ragu, garnished with fresh herbs.
Ingredients
Scale
- 3 cups whole milk, plus more as needed
- 1 cup semolina flour
- 4 tablespoons unsalted butter
- 6 ounces mascarpone cheese
- 4 ounces shredded parmesan cheese
- Fresh thyme or basil for garnish
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 pounds spicy chicken or turkey sausage, casings removed
- 8 ounces sliced mushrooms
- 4 garlic cloves, roughly chopped
- 1/2–1 teaspoon crushed red pepper flakes
- 2 teaspoons dried thyme
- 1 (24-ounce) jar plain tomato sauce or marinara-style sauce
- 1/2 cup heavy cream
- Zest of 1 lemon
- Grated parmesan for serving
Instructions
- Warm the olive oil in a saucepan over medium heat. Add the onion and cook until softened.
- Add the sausage, breaking it apart as it cooks, until browned.
- Add the mushrooms and cook until softened.
- Stir in the garlic, red pepper flakes, and dried thyme for 1 minute.
- Pour in the tomato sauce and heavy cream. Simmer for 20 minutes.
- Remove from heat, stir in lemon zest, and season to taste.
- Bring milk to a gentle simmer. Slowly whisk in semolina flour.
- Cook until thick and creamy, adding milk if needed.
- Remove from heat and stir in butter, mascarpone, and parmesan.
- Season with salt and pepper.
- Spoon polenta into bowls and top with ragu. Garnish and serve.
Notes
- Try using different herbs for garnish based on preference.
- This dish can be made in advance and reheated; add a little milk if it thickens too much.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg