Cheesy Polenta with Sausage Ragu

Cheesy Polenta with Sausage Ragu. A cozy bowl for a dreary Thursday night. Cheesy, creamy polenta topped with herby sausage ragu, parmesan, and red pepper flakes. It’s cheesy, herby, and spicy all in one big comforting bite !! Happy almost Friday guys !!

Almost to the weekend, and it’s the first weekend of December. So in honor of more holiday festivities this weekend we need to kick it off with a cozy bowl tonight. This one is sausage ragu on top of a creamy, cheesy polenta. It’s cheesy, it’s herby, it’s so so cozy.

We have so many big holiday plans this weekend. Tomorrow my and I are going to the mall to do our Christmas shopping. I am super excited about the gifts I am getting everyone this year. Then Saturday we are getting our Christmas tree. And it’s my brother’s birthday next week, so we are starting the celebrations early.

There is just so much to look forward to right now and I love it. So much good food, fun festivities, and holiday/birthday celebrations coming this month. And I already cannot believe how fast it is all flying !!

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Ingredients

• 2 tablespoons olive oil

• 1 onion; chopped

• 1 carrot; chopped

• 1 celery stalk; chopped

• 2 cloves garlic; chopped

• salt and pepper

• 1 1/2 pounds Italian sausage; casings removed

• 1/2 cup red wine

• 2 tablespoons tomato paste

• 1 (26 ounce) box Pomi chopped tomatoes

• 1 cup chicken broth

• 2 bay leaves

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

• 1/4 - 1/2 teaspoon red pepper flakes

For the Polenta

• 4 cups chicken broth

• 1 1/2 cups whole milk

• 1 1/2 cups polenta

• 1/4 cup butter

• 1/2 cup parmesan cheese

Directions

1. Heat the olive oil in a large skillet. Add the onion, carrot, celery, and garlic. Cook until softened. Add the sausage and season with salt and pepper. Cook breaking up the meat with a wooden spoon until browned and no longer pink in the middle.

2. Pour in the wine and deglaze the pan. Scrape up brown bits and cook until wine is almost evaporated.

3. Add the tomato paste and stir. Add the Pomi tomatoes, broth, bay leaves, thyme, rosemary, and pepper flakes. Bring to a boil, cover, and reduce to simmer. Cook for about 30 minutes.

4. Meanwhile make the polenta. In a medium sauce pan, bring the broth and milk to a slow boil. Slowly whisk in the polenta. Stir until thickened. Add the butter and cheese.

5. Serve polenta topped with sausage ragu and additional parmesan.