Polenta with Sausage and Mushrooms Ragù

Why You’ll Love This Recipe

• Comfort in a bowl: ultra-creamy, slow-simmered polenta with a hearty, mushroom-studded sausage ragù.
• Big flavor, simple steps: browned sausage, porcini depth, and a splash of red wine do the heavy lifting.
• Flexible and forgiving: great with mild or spicy sausage, and easy to make ahead.
• Restaurant-worthy presentation that’s weeknight-friendly.

Grocery List

• Produce: Yellow onion, garlic, fresh thyme, cremini mushrooms, dried porcini mushrooms
• Dairy: Whole milk, unsalted butter, Parmigiano-Reggiano
• Pantry: Stone-ground polenta, olive oil, tomato paste, crushed tomatoes, dry red wine, low-sodium chicken stock, kosher salt, black pepper, red pepper flakes, Italian sausage

Full Ingredients

For the Polenta

• 1 cup (160 g) stone-ground polenta
• 4 cups (950 ml) water
• 1 cup (240 ml) whole milk
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons (28 g) unsalted butter
• 1/2 cup (45–50 g) finely grated Parmigiano-Reggiano
• Freshly ground black pepper

For the Salsiccia e Funghi Ragù

• 1 tablespoon olive oil
• 1 lb (450 g) Italian sausage (mild or hot), casings removed
• 1 tablespoon olive oil (second addition)
• 8 oz (225 g) cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 (14.5 oz/410 g) can crushed tomatoes
• 1/2 cup (120 ml) low-sodium chicken stock
• 1 oz (28 g) dried porcini mushrooms + 1 cup (240 ml) boiling water, for soaking
• 3/4 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

To Finish

• 1 tablespoon (14 g) unsalted butter
• 1/4 cup (20–25 g) finely grated Parmigiano-Reggiano, for serving
• Extra thyme leaves and a drizzle of extra-virgin olive oil (optional)

Step-by-Step Instructions

Step 1: Rehydrate porcini and prep

Place dried porcini in a heatproof bowl and cover with 1 cup boiling water. Let soak 20 minutes. Strain through a fine-mesh sieve lined with a coffee filter or paper towel to remove grit; reserve 3/4 cup clear soaking liquid. Chop the softened porcini. Prep the onion, garlic, thyme, and slice the cremini.

Step 2: Start the polenta low and slow

In a heavy pot, bring 4 cups water and 1 cup milk to a boil. Whisk in polenta in a steady rain with 1 teaspoon kosher salt. Reduce heat to low so the surface gently blips (about 190–200°F if checking with an instant-read thermometer). Cook 45–50 minutes, stirring every 3–5 minutes at first, then more often as it thickens. If it gets too thick before it’s tender, whisk in hot water 1/4 cup at a time. Keep covered slightly ajar to prevent splatters.

Step 3: Brown the sausage

While polenta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high. Add sausage, break into crumbles, and cook until well browned and cooked through, 6–8 minutes. Transfer sausage to a plate, leaving drippings in the pan.

Step 4: Brown mushrooms and aromatics

Add the remaining 1 tablespoon olive oil to the skillet. Add cremini mushrooms and a pinch of salt; cook over medium-high without stirring for 2 minutes, then stir occasionally until deeply browned, 5–7 minutes total. Add onion and cook until translucent, 3–4 minutes. Stir in garlic, thyme, and red pepper flakes; cook 30 seconds until fragrant.

Step 5: Build and simmer the ragù

Push vegetables to the edges, add tomato paste to the center, and cook 1–2 minutes to caramelize. Pour in red wine and scrape up browned bits; simmer 1–2 minutes to reduce slightly. Stir in crushed tomatoes, chopped porcini, the reserved 3/4 cup soaking liquid (stop before the grit), chicken stock, and the browned sausage. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat and cook gently 15–20 minutes until glossy and thick.

Step 6: Finish the polenta

When the polenta is creamy and the grains are tender with no raw center, remove from heat and stir in 2 tablespoons butter and 1/2 cup Parmigiano. Adjust salt and add black pepper. If holding, keep warm over the lowest heat with a splash of hot water and a lid slightly ajar, stirring occasionally.

Step 7: Plate and serve

Spoon a generous pool of polenta into warm shallow bowls. Top with the salsiccia e funghi ragù. Mantle with the remaining 1 tablespoon butter (dot small pieces over the hot ragù) and shower with the remaining Parmigiano. Finish with thyme leaves and a light drizzle of extra-virgin olive oil if desired. Serve immediately.

Pro Tips

• Strain porcini liquid through a coffee filter to remove grit; leave the last teaspoon of liquid behind.
• For lump-free polenta, whisk vigorously as you rain in the cornmeal, then switch to a wooden spoon as it thickens.
• Brown the sausage well; deep color equals deep flavor in the final ragù.
• Keep polenta silky by loosening with hot water or stock right before serving.
• Taste at the end: adjust salt, a crack of pepper, and a splash of wine or a knob of butter to balance richness and acidity.

Variations

• Spicy Calabrian Touch: Use hot Italian sausage and add 1 teaspoon Calabrian chili paste to the ragù.
• Woodsy Vegetarian: Swap sausage for 2 cups mixed mushrooms; add 1 tablespoon soy sauce for umami and 1/2 cup cooked lentils for body.
• Extra-Creamy Polenta: Replace the milk with 1 cup heavy cream and stir in 2 ounces mascarpone at the end.

Storage & Make-Ahead

Ragù keeps 4 days in the refrigerator or up to 3 months frozen; reheat gently with a splash of stock. Polenta firms as it cools; to rewarm creamy, add hot water or milk and whisk over low heat. Alternatively, pour leftover polenta into a greased pan, chill until firm, then slice and pan-fry or grill to serve with leftover ragù.

Nutrition (per serving)

Approximate: 640 calories; 28 g protein; 43 g carbohydrates; 36 g fat; 4 g fiber; 1200 mg sodium. Values will vary based on sausage, stock, and cheese.