Recipe: Polenta with Pork Sausage Ragu

Recipe: Polenta with Pork Sausage Ragu

10m prep | 70m cook

Last updated

In a world where fast-paced trends dominate, there's something profoundly comforting about turning to a tried-and-true dish. Like a dear old friend. If we had to pick one of our recipes that embodies this spirit, it would be Creamy Polenta with Pork Sausage Ragu - butter yellow, velvety polenta topped with a generous ladle of rich, pork sausage ragu, finished with a fresh, herbaceous sprinkle of parsley and lemon.

Now, we understand the allure of quick and convenient recipes, but some dishes deserve a slower, more deliberate touch. Don't worry, though—while this recipe does demand a bit of time, it won't hold you hostage in the kitchen for hours on end.

This recipe has been a cherished part of our kitchen repertoire for years, and for good reason. It has been tested, refined, and savoured over countless gatherings, creating lasting memories for many people. We hope it becomes one of your reliable go-to recipes too.

Ingredients (Serves 4)

FOR THE RAGU:

  • 3 tbsp extra virgin olive oil
  • 1 onion, peeled & chopped
  • 1 clove garlic, thinly sliced
  • 500g pork and fennel sausages, skins removed and meat crumbled
  • 250mL red wine
  • 400mL chicken stock
  • 400g jar or tin whole peeled tomatoes
  • 2 bay leaves
  • 1 tsp fennel seeds, crushed
  • Pinch (or more) dried chilli flakes
  • Salt and pepper, to taste
  • Parmesan shavings, lemon zest and finely chopped parsley to serve

FOR THE POLENTA:

  • 250mL milk
  • 1L water
  • 250g traditional yellow polenta
  • 1 tsp sea salt flakes
  • 50g butter, cubed
  • 80g parmesan, finely grated

Ragu method:

Heat the oil in a large pan over medium heat, add the sausage meat and fry until golden brown.

Add the onion, garlic, fennel seeds, chilli and bay leaves and cook gently until the onions are brown. Add the wine to deglaze, scraping any caramelised bits off the bottom of the pan. Increase the heat and cook until the wine is nearly completely evaporated.

Add the tomatoes, crushing gently with the back of your spoon, and pour in the stock (or water). Lower the heat, cover with the lid slightly askew and simmer gently until the liquid has reduced and thickened, about 40-60 mins. Season to taste.

Polenta method:

Bring milk, water and sea salt to the boil in a large saucepan. Reduce heat to low. Slowly pour in the polenta, whisking continuously until all polenta is added.

Cook for about 40 minutes, stirring every few minutes with a wooden spoon (the polenta is ready when it is no longer grainy). Whisk in diced butter and parmesan, and season generously to taste.

Spoon polenta into individual bowls and top with ragu, parmesan shavings, lemon zest and parsley.

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