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Creamy Polenta with Sausage Mushroom Ragu

Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian


  • Dutch oven or large saute pan
  • medium sauce pan


  • 1 tbsp olive oil
  • 1 lb Italian sausage, remove the casing
  • 1 small onion. diced
  • 4 cloves of garlic, minced
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped fresh rosemary
  • 1 8 oz sliced mushroom
  • 1/2 tsp fresh ground black pepper
  • 2 tbsp tomato paste
  • 1/4 teaspoon red chili flakes
  • 1 28 oz can diced tomatoes
  • ½ cup white wine
  • cups water
  • 2 ½ tsp salt
  • 1/8 tsp fresh ground pepper
  • 2 cups polenta
  • 4 tbsp butter
  • 2 tbsp creme fraiche
  • 1/3 cup parmigiano-reggiano cheese
  • ¼ cup basil


  • In a saute' pan, heat oil over medium hight heat. Add the Italian sausage; cook, until brown, about 5 minutes. Reduce the heat to medium. Add the onion, garlic, oregano, rosemary and mushrooms; cook, stirring constantly, for 5 minutes.
  • Add the tomato paste, chili flakes, diced tomatoes, wine, ½ cup of water, 1/2 teaspoon of salt and ground black pepper. Bring to a boil then simmer, stirring often, until the paste has dissolved, and sauce has thicken, about 10 minutes. Remove from heat.
  • In a large sauce pot, add polenta, 8 cups of water and 2 tsp of salt. Bring to a boil then reduce the heat to medium low; cook, stirring constantly, until creamy, about 20 minutes. Then add the butter and cook for another 5 minutes. Remove from heat. Stir in 2 tbsp of creme fraiche.
  • Divide the polenta among plates. Spoon the sauce on top. Sprinkle some parmesan cheese and garnish with basil.

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