Sausage Ragu with Creamy Goat Cheese Polenta

Sausage ragu with creamy goat cheese polenta. A comforting, hearty meal with rich flavor and smooth texture, ready in under 40 minutes.

I first made this dish on a cool evening when I wanted a warm, filling dinner that felt a little special without taking all night. The smell of the sausage cooking with garlic and tomatoes drifted through the kitchen, and it reminded me of the kind of meals that bring everyone to the table without being asked twice. It looked hearty in the pan, but the real magic came when it hit the creamy polenta.

What I enjoy most about this recipe is how the soft polenta balances the rich sausage ragu. The goat cheese melts right in and gives the base a smooth, gentle tang. Each spoonful feels warm and comforting, and it fills the kitchen with the kind of aroma that makes people hover near the stove. It is the type of meal that feels like you spent hours on it, even though it comes together in a simple, steady rhythm.

When I served this to the family, the bowls were quiet within minutes. The sauce soaked into the polenta, the cheese softened into the heat, and everyone kept going back for another spoonful. It is one of those meals that feels both simple and a little indulgent, perfect for a relaxed evening at home.

Questions you may have about this recipe

Can I use a different type of sausage
Yes. Mild Italian, spicy Italian, or turkey sausage all work well.

What if I do not like goat cheese
You can use cream cheese or grated parmesan for a milder flavor.

Can I make the ragu ahead of time
Yes. The ragu keeps well in the fridge for up to 3 days.

What kind of polenta should I use
Use quick cooking polenta or regular cornmeal.

Can I freeze this dish
The ragu freezes well, but 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 polenta

4 cups water or chicken broth

1/2 tsp salt

2 tbsp butter

3 oz goat cheese

How to make Sausage Ragu with Creamy Goat Cheese Polenta

Heat olive oil in a large skillet over medium heat.

Add sausage and cook until browned, breaking it into small pieces.

Stir in onion and cook for 4 minutes until soft.

Add garlic and cook for 1 minute.

Pour in diced tomatoes and chicken broth.

Add oregano, salt, and pepper.

Simmer for 12 to 15 minutes until thickened.

In a saucepan, bring water or broth to a boil.

Stir in polenta and salt.

Cook over low heat, stirring often, until thick and creamy.

Remove from heat and stir in butter and goat cheese.

Spoon polenta into bowls and top with sausage ragu. Serve warm.

Tips

Stir the polenta often to keep it smooth.

Add a splash of broth if the ragu gets too thick.

Use freshly grated cheese for the best melt.

Serve with a simple green salad on the side.

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

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