**Italian Comfort: Creamy Polenta with Spicy Sausage Ragù**
Hello, lovely readers! It’s Al here, and today I’m delighted to share with you a dish that’s sure to bring warmth and comfort to your family’s dinner table: Creamy Polenta with Spicy Sausage Ragù.
As the nights grow longer and the air turns crisper, I find myself leaning towards heartier, more comforting dishes. And if your home is anything like mine, bustling with the energy of three boys (Edward, Alexander, and Barnaby) and our baby girl Phillipa, everyone needs a good, filling meal to keep the chaos at bay. This Italian classic is not only rich in flavors but also incredibly satisfying, making it perfect for those cozy evenings at home.
I first discovered this gem of a recipe during a trip to Italy with my wife. The creamy, buttery polenta paired with the robust and fiery sausage ragù was a combination I knew I had to replicate back in our UK kitchen. It’s a dish that layers beautifully, with each bite offering a wonderful contrast of textures and flavors.
**Ingredients:**
**For the Polenta:**
– 200g instant polenta
– 1 liter water
– 200ml whole milk
– 50g unsalted butter
– 50g grated Parmesan cheese
– 1 tsp salt
**For the Spicy Sausage Ragù:**
– 500g spicy Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 400g canned diced tomatoes
– 200ml red wine
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red chili flakes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, for garnish
**Method:**
**1. Prepare the Polenta:**
1. Bring 1 liter of water and 200ml of whole milk to a boil in a large pot.
2. Slowly pour in 200g of instant polenta while whisking continuously to avoid lumps.
3. Reduce heat to low and continue stirring for 5-7 minutes until the polenta thickens.
4. Stir in 50g of unsalted butter and 50g of grated Parmesan cheese.
5. Season with 1 tsp of salt. Keep warm.
**2. Cook the Spicy Sausage Ragù:**
1. Heat 2 tbsp of olive oil in a large skillet over medium heat.
2. Add the 500g of spicy Italian sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned.
3. Add 1 finely chopped onion, 1 diced red bell pepper, and 2 minced garlic cloves. Cook for another 5 minutes until the vegetables are softened.
4. Stir in 2 tbsp of tomato paste, cooking for 2 minutes.
5. Pour in 200ml of red wine, scraping the bottom of the skillet to deglaze. Cook for 3-5 minutes until the wine reduces by half.
6. Add 400g of canned diced tomatoes, 1 tsp of dried oregano, 1 tsp of dried basil, and 1/2 tsp of red chili flakes. Stir to combine.
7. Bring the mixture to a simmer, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
8. Season with salt and pepper to taste.
**3. Serve:**
1. Spoon the creamy polenta onto serving plates.
2. Top with a generous portion of the spicy sausage ragù.
3. Garnish with fresh basil leaves.
4. Serve immediately.
This dish has quickly become a family favorite. The boys love the creamy, cheesy polenta, while my wife and I appreciate the depth of flavor in the sausage ragù. Even little Phillipa gets a taste (minus the spicy bits, of course)!
Cooking this meal is quite straightforward, and it’s a fantastic way to introduce your children to new textures and flavors. Plus, it’s a crowd-pleaser that looks impressive for any guests you might have over.
Give it a try, and let me know how it turns out in the comments below. And as always, happy cooking!
Cheers,
Al
Ingredients
**For the Polenta:**
– 200g instant polenta
– 1 liter water
– 200ml whole milk
– 50g unsalted butter
– 50g grated Parmesan cheese
– 1 tsp salt
**For the Spicy Sausage Ragù:**
– 500g spicy Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 400g canned diced tomatoes
– 200ml red wine
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red chili flakes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, for garnish
Method
**Method:**
**1. Prepare the Polenta:**
1. Bring 1 liter of water and 200ml of whole milk to a boil in a large pot.
2. Slowly pour in 200g of instant polenta while whisking continuously to avoid lumps.
3. Reduce heat to low and continue stirring for 5-7 minutes until the polenta thickens.
4. Stir in 50g of unsalted butter and 50g of grated Parmesan cheese.
5. Season with 1 tsp of salt. Keep warm.
**2. Cook the Spicy Sausage Ragù:**
1. Heat 2 tbsp of olive oil in a large skillet over medium heat.
2. Add the 500g of spicy Italian sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned.
3. Add 1 finely chopped onion, 1 diced red bell pepper, and 2 minced garlic cloves. Cook for another 5 minutes until the vegetables are softened.
4. Stir in 2 tbsp of tomato paste, cooking for 2 minutes.
5. Pour in 200ml of red wine, scraping the bottom of the skillet to deglaze. Cook for 3-5 minutes until the wine reduces by half.
6. Add 400g of canned diced tomatoes, 1 tsp of dried oregano, 1 tsp of dried basil, and 1/2 tsp of red chili flakes. Stir to combine.
7. Bring the mixture to a simmer, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
8. Season with salt and pepper to taste.
**3. Serve:**
1. Spoon the creamy polenta onto serving plates.
2. Top with a generous portion of the spicy sausage ragù.
3. Garnish with fresh basil leaves.
4. Serve immediately.
