Sausage Ragu and Creamy, Cheesy Polenta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

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

Brown 1.5 pounds of sweet sausage with fennel in a heavy-bottomed Dutch oven with a little olive oil until browned.

While the sausage is browning, chop 1 onion and quarter and slice fresh fennel, removing the core.

Grate in 3-4 cloves of garlic and add to the pot with the onion and fennel once the sausage is browned.

Partially cover the pot and cook the onion, fennel, and garlic for about 7-8 minutes until softened.

Deglaze the pot with a splash of red wine, allowing the alcohol to cook off and the flavor to intensify.

Add 1 can of San Marzano tomatoes to the pot and let the mixture simmer for 20 minutes.

Prepare quick cooking polenta by combining 3 cups of milk and 3 cups of chicken stock in a pot and bringing it to a low simmer.

Whisk in the polenta and cook until thickened, about 3 minutes, stirring frequently.

Finish the polenta by whisking in butter, a drizzle of Italian honey, salt, black pepper, nutmeg, and grated parmesan cheese until creamy.

Serve the chunky sausage ragu over the creamy polenta, using the back of a spoon to create a puddle in the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens