Polenta with Sausage Ragout

Wed, 21 January 2026

Polenta with Sausage Ragout

INGREDIENTS FOR THE RAGOUT:

• 250 gr Italian Sausage
• 400 gr Peeled Tomatoes in a can
• 50 ml White Wine
• 1 Carrot
• 2 Shallots
• 2 Celery Stalks
• Salt and Pepper
• 1 Bay Leaf

INSTRUCTIONS:

1. Dice the shallots, carrot and celery sticks; put them in a pot with some oil over medium heat.
2. Remove the Sausage from it’s casing, cut it up and add it to the vegetables; let it cook for 5-6 minutes, then deglaze with the white wine.
3. Add the chopped tomatoes, bay leaf and let it cook at low temperature with a lid for about 40-50 minutes; only then you taste it and if needed, add salt.

INGREDIENTS FOR THE POLENTA:

• 300 gr Polenta flour
• 2 L water
• Salt
• 80 gr grated Parmesan cheese
• 1 Bay Leaf

INSTRUCTIONS:

1. Put on the water in a pot, add the salt (a bit less than when cooking pasta) and the bay leaf.
2. Bring to a solid boil, then carefully add the polenta flour and with a wooden spoon, mix it; once all the flour is in, it will start to thicken quite quickly, pour in the grated parmesan and mix.
3. Be careful, it will boil and spit/fly as it settles to a gentle cooking.
4. Turn the heat to minimum and mix every 2-3 minutes with the spoon so it does not stick and burn to the bottom of the pot.
5. Cook for about 45 minutes.
6. When ready, with a ladle put the Polenta on a plate and pour over the Ragout.