Sausage and Fennel Ragout with Creamy Polenta
Indulge in rustic Italian comfort with this Sausage and Fennel Ragout served over Creamy Polenta. This hearty recipe features savory Italian sausage and sweet, aromatic fennel simmered in a rich tomato and red wine sauce, perfectly seasoned with garlic, oregano, and a hint of red pepper flakes for subtle heat. Paired with ultra-creamy Parmesan polenta, made with milk and butter for a luxurious texture, this dish is the perfect balance of robust flavor and soothing comfort. Ideal for cozy dinners, this one-pot wonder is easy to prepare in under an hour and elevates simple ingredients into a stunning, restaurant-worthy meal. Garnished with fresh parsley and more Parmesan, it's a visual and culinary delight that will wow your family and guests alike!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 Fennel bulb, sliced thinly
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 28 oz Crushed tomatoes (canned)
- 0.5 cup Red wine
- 0.5 cup Chicken broth
- 2 tbsp Olive oil
- 1 tsp Dried oregano
- 0.25 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Instant or quick-cooking polenta
- 1 cup Milk
- 2 cups Water
- 2 tbsp Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Remove the sausage from the pan and set aside.
To the same pan, add the sliced fennel and diced onion. Cook until softened, about 5-7 minutes.
Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute, until fragrant.
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Add the crushed tomatoes, chicken broth, salt, and black pepper. Stir to combine, then return the sausage to the pan.
Reduce the heat to low, cover, and let the ragout simmer for 20 minutes, stirring occasionally to prevent sticking.
Meanwhile, prepare the polenta. In a medium saucepan, bring water and milk to a gentle boil.
Slowly stream in the polenta while whisking continuously to prevent lumps.
Reduce the heat to low and cook, stirring frequently, until the polenta thickens, about 5 minutes.
Stir in the butter and Parmesan cheese. Season with salt to taste.
To serve, spoon the creamy polenta onto plates or shallow bowls and top with the sausage and fennel ragout.
Garnish with chopped parsley and additional grated Parmesan if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 293 mg | 23% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
