Sausage Ragu Polenta Bowls
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 3 cups whole milk, plus more as needed
- 1 cup Semolina Flour
- 4 tablespoons unsalted butter
- 6 ounces mascarpone cheese
- 4 ounces parmesan cheese, shredded
- fresh thyme or basil to garnish
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 lbs spicy Italian Sausages, casings removed
- 4 cloves garlic, roughly chopped
- 1/2 - 1 teaspoon red pepper flakes
- 2 teaspoons dried thyme
- 1 24-ounce jar marinara sauce
- 1/2 cup heavy cream
- 1 lemon, zested
- grated parmesan
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Preparation
Step 1
For the Sausage Ragu
Step 2
Place a saucepan over a medium heat and heat the oil. Saute the onion until soft, roughly 7-8 mins. Add the sausage, breaking up with the back of a wooden spoon and cook until no pink remains. Add the garlic, red pepper flakes and thyme, and cook for 1 min more. Pour in the marinara and heavy cream, and simmer for 20 mins.
Step 3
Remove from heat, add in lemon zest and adjust salt and pepper as needed. Best to let cool slightly before adjusting the salt and pepper.
Step 4
For the Polenta
Step 5
In a large saucepan over medium heat, bring milk to a simmer. Slowly whisk in semolina flour. Continue whisking until thickened, about 2 minutes. If too thick, continue to add milk until desired consistency. Remove from heat and stir in butter until melted, then add mascarpone and parmesan cheese. Season to taste with salt and pepper.
Step 6
To Serve
Step 7
Transfer polenta to a serving bowl with a heaping serving of the sausage ragu. Top with extra parmesan, and tons of freshly cracked black pepper. Garnish with fresh thyme.
Step 8
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