Sausage Ragu Over Creamy Polenta - Easy Weeknight Dinner!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

Cut a split along the length of the sausage casing and squeeze out the sausage meat.

Heat olive oil in a large skillet over medium-high heat.

Add diced onion and minced garlic to the skillet; cook until onions are translucent, about 5 minutes.

Add the sausage meat to the skillet and break it apart with a spoon until crumbly; cook until fully cooked, about 5 minutes.

Add crushed red pepper flakes, salt, and pepper to taste.

Add the can of diced tomatoes to the skillet and bring to a simmer.

In a separate pot, bring 4 cups of water to a boil.

Add the kale to the boiling water and stir.

Slowly drizzle in 1 cup of cornmeal while stirring to prevent lumps; reduce heat to low.

Continue stirring until the polenta thickens, about 2-3 minutes.

Remove the polenta from heat and stir in a big bunch of butter, a little cream, and 1/2 to 1 cup of grated parmesan until creamy.

Fold the wilted kale into the sausage ragu sauce.

Serve a scoop of polenta topped with the sausage ragu and garnish with freshly grated parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens