Sausage Ragu with Creamy Goat Cheese Polenta
Sausage ragu with creamy goat cheese polenta. A comforting, hearty meal with rich flavor and smooth texture. Allow about 50 minutes: 10 minutes preparation and 40 minutes cooking, with the regular polenta and ragu cooking at the same time. Polenta may need longer depending on the grind.
Start with the polenta, not the sausage. Regular polenta needs time for the grains to soften, which gives you a useful window to brown the sausage and simmer the tomato ragu in a second pan. Both parts can cook together without rushing the cornmeal.
Soft goat cheese is stirred into the finished polenta off the heat, adding a tangy contrast to the sausage. The base should be spoonable when you serve it. If it thickens before the grains are tender, stir in a little hot water or broth and keep cooking rather than treating thickness alone as a sign that it is done.
The ingredient list has separate amounts of broth and salt for the ragu and the polenta, so measure each part before starting. Spoon the creamy base into four bowls and top it with the hot sauce. This is best served as soon as the polenta is ready; the ragu is the easier part to make ahead.
Questions you may have about this recipe
Can I use a different type of sausage?
Yes. Use mild or spicy fresh Italian sausage, or turkey sausage. Cook pork sausage to 160°F (71°C), or turkey sausage to 165°F (74°C), measured with a food thermometer.
What if I do not like goat cheese?
Cream cheese or grated Parmesan can change the polenta’s flavor and texture; the recipe below uses soft goat cheese.
Can I make the ragu ahead of time?
Yes. Refrigerate the ragu and any other leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C) and use within 3 days. Reheat to 165°F (74°C), stirring and adding a little broth if needed.
What kind of polenta should I use?
Use dry regular polenta or medium-to-coarse yellow cornmeal for the 1 cup polenta to 4 cups liquid method below. Instant or quick-cooking products can require different liquid amounts and cooking times; follow their package directions rather than using them interchangeably here.
Can I freeze this dish?
The ragu can be frozen and thawed in the refrigerator, then reheated to 165°F (74°C). The polenta is best made fresh.
What you need to make Sausage Ragu with Creamy Goat Cheese Polenta
1 lb Italian sausage, casings removed
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes
1/2 cup chicken broth
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the polenta
1 cup dry regular polenta (medium-to-coarse yellow cornmeal, not instant)
4 cups water or chicken broth
1/2 tsp salt
2 tbsp butter
3 oz soft goat cheese, crumbled
How to make Sausage Ragu with Creamy Goat Cheese Polenta
Start the polenta first so it can cook while you make the ragu. Bring the 4 cups water or broth and the polenta’s 1/2 teaspoon salt to a boil in a large saucepan.
Slowly whisk in the dry regular polenta.
Reduce the heat to low and simmer, stirring frequently, until it starts to thicken, about 5 minutes.
Cover and cook gently for about 30 minutes more, stirring and scraping the bottom every few minutes, until the grains are tender and creamy. Add a little hot water or broth if it thickens before the grains are tender.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces.
Stir in the onion and cook for about 4 minutes, until softened.
Add the garlic and cook for 1 minute.
Add the diced tomatoes, the ragu’s 1/2 cup chicken broth, oregano, 1/2 teaspoon salt, and black pepper.
Simmer for 12 to 15 minutes, until thickened. Ensure pork sausage reaches 160°F (71°C), or turkey sausage 165°F (74°C), using a food thermometer.
Keep the ragu hot while the polenta finishes. Add a splash of broth if the ragu becomes too thick.
When the polenta grains are tender, remove it from the heat and stir in the butter and soft goat cheese until melted.
Spoon the polenta into 4 bowls, top with the hot sausage ragu, and serve immediately.
Tips
Stir the polenta regularly and scrape the bottom to prevent sticking. Add hot water or broth a little at a time if it thickens before the grains are tender.
Add a splash of broth if the ragu gets too thick.
Use soft goat cheese and stir it into the tender polenta off the heat.
Serve the polenta as soon as it is ready, with a simple green salad on the side if desired.
A thermometer for the sausage
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Browning alone does not confirm that sausage is cooked through. A handheld instant-read thermometer such as the TempPro TempSwift TP19H thermometer on Amazon (paid link) helps you check the meat: pork sausage needs 160°F (71°C), while turkey sausage needs 165°F (74°C). Check the center of the largest pieces without touching the skillet, and remove the probe after taking each reading.
Reader reviews
⭐⭐⭐⭐⭐ “Rich, comforting, and very easy to follow.” Linda P
⭐⭐⭐⭐ “Nice balance of creamy and savory.” Robert C
⭐⭐⭐⭐⭐ “Perfect for a cozy dinner at home.” Elaine W
⭐⭐⭐⭐ “Good flavor and very filling.” George N
⭐⭐⭐⭐⭐ “The goat cheese in the polenta was a great touch.” Diane F
Printable Recipe
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Sausage Ragu with Creamy Goat Cheese Polenta
Sausage ragu served over creamy goat cheese polenta. A warm and hearty dinner that comes together with simple ingredients.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the polenta
- 1 cup dry regular polenta (medium-to-coarse yellow cornmeal, not instant)
- 4 cups water or chicken broth
- 1/2 tsp salt
- 2 tbsp butter
- 3 oz soft goat cheese, crumbled
Instructions
- Start the polenta first so it can cook while you make the ragu. Bring the 4 cups water or broth and the polenta’s 1/2 teaspoon salt to a boil in a large saucepan.
- Slowly whisk in the dry regular polenta.
- Reduce the heat to low and simmer, stirring frequently, until it starts to thicken, about 5 minutes.
- Cover and cook gently for about 30 minutes more, stirring and scraping the bottom every few minutes, until the grains are tender and creamy. Add a little hot water or broth if it thickens before the grains are tender.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces.
- Stir in the onion and cook for about 4 minutes, until softened.
- Add the garlic and cook for 1 minute.
- Add the diced tomatoes, the ragu’s 1/2 cup chicken broth, oregano, 1/2 teaspoon salt, and black pepper.
- Simmer for 12 to 15 minutes, until thickened. Ensure pork sausage reaches 160°F (71°C), or turkey sausage 165°F (74°C), using a food thermometer.
- Keep the ragu hot while the polenta finishes. Add a splash of broth if the ragu becomes too thick.
- When the polenta grains are tender, remove it from the heat and stir in the butter and soft goat cheese until melted.
- Spoon the polenta into 4 bowls, top with the hot sausage ragu, and serve immediately.
Notes
Allow about 50 minutes: 10 minutes preparation and 40 minutes cooking, with the regular polenta and ragu cooking at the same time. Polenta may need longer depending on the grind; cook until the grains are tender, not merely thick. The listed 1:4 polenta-to-liquid ratio is for regular dry polenta, not instant. Quick-cooking products may require different liquid amounts and cooking times, so follow their own package directions. Use mild or spicy fresh Italian sausage, or turkey sausage; pork must reach 160°F (71°C), poultry 165°F (74°C). Cream cheese or grated Parmesan can change the polenta’s flavor and texture; the main recipe uses soft goat cheese. A green salad is an optional side. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C), use within 3 days, and reheat to 165°F (74°C). The ragu can be frozen and thawed in the refrigerator; polenta is best made fresh.
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