Creamy Polenta with Sausage Ragu

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: ground beef

Chicken sausage is leaner, while ground beef is often more affordable.

In a large skillet, heat the olive oil over medium high and add sausage meat. Break up with a wooden spoon and brown.

Add the minced garlic and sauté for 2 minutes.

Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano, salt, and red pepper flakes; sauté for 2 minutes.

Add the crushed tomatoes, stir, and simmer until reduced slightly, about 20 minutes. In the last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.

In a separate pot, bring water, olive oil, and salt to a boil.

Slowly whisk in the dry polenta to avoid lumps and cook on low for 10 minutes, watching out for sputtering.

Add the heavy cream, black pepper, and grated Romano cheese; stir to incorporate and simmer for another 15 minutes. If it gets too thick, thin it out with more chicken stock or water to your liking.

Season to taste and take off the heat. Divide polenta into serving bowls and top with sausage gravy. Serve with freshly grated parmesan cheese and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens