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Sausage Ragù Over Polenta


Look for bulk sausage, not links, to save the trouble of removing the casings. You can also substitute ground pork, beef, or turkey.


Sausage Ragù Over Polenta

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By: Cooking Light
4 (serving size: about 1 cup pork mixture and 2/3 cup polenta)
Cook Time
25 mins


  • 1 tablespoon olive oil
  • 12 ounces bulk pork Italian sausage
  • 1/2 teaspoon black pepper
  • 2 cups coarsely chopped yellow onion
  • 1 1/2 cups coarsely chopped carrot
  • 3 garlic cloves, chopped
  • 3 1/2 cups water, divided
  • 1 (15-oz.) can unsalted tomato sauce
  • 2/3 cup quick-cooking polenta
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/4 cup chopped fresh flat-leaf parsley (optional)


Here are your Instructions:

  1. Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan).

  2. Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.

  3. Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.

Recipe Notes

Nutrition Information

  • calories 366
  • fat 12.7 g
  • satfat 4.4 g
  • monofat 6.1 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 37 g

Nutrition Information

  • fiber 7 g
  • cholesterol 32 mg
  • iron 2 mg
  • sodium 667 mg
  • calcium 121 mg
  • sugars 11 g
  • Est. Added Sugars 1 g
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