Spicy Sausage Ragu and Cheesy Polenta
Spicy Italian sausage, kale, and mushrooms in a tomato sauce over garlicky cheesy polenta make a perfect dish for the cool weather.
I know I know it’s the beginning of April but the weather can’t seem to figure itself out lately! One day it is in the 70s and the next in the 40s. The cold windy weather just makes me want to curl up on the couch with Keili, watch Netflix and chow down on a comforting bowl of this ragu!
This dish is on a regular rotation at our house and if you don’t care for polenta you can easily switch it out for pasta or rice.
I don’t have a lot of step-by-step photos for you today but please trust me on this–you should make this for your sunday supper next weekend!
The super easy steps:
All you need is spicy italian sausage, garlic, diced tomatoes, cremini mushrooms, and some kale. Sometimes I like to get the italian diced tomatoes with herbs! Vidalia onions are the best in this. If you aren’t a fan of spice or only want a little you can use mild Italian sausage and add in some red pepper flakes. Another alternative if you want to go the healthier route would be to use turkey or chicken sausage.
For the polenta, I just follow the instructions on the package and add a little milk and….the secret ingredient….. garlic and herb cream cheese! The cream cheese melts wonderfully in this. 
Cook the sausage until brown and then put it in another dish. Save a little of the sausage oil to cook the onion in. Once the onion is soft and translucent, add in the sliced mushrooms and a clove of minced garlic. Cook for a couple minutes and then add a little salt and pepper. Not too much salt as the sausage will have plenty! Add in the can of diced tomatoes (with the juice!). Add in some crushed rosemary and oregano (pinch them between your fingers). Cook over low to medium heat for at least 15 minutes.
Before serving, add in the kale and stir until wilted. Serve over the cheesy creamy polenta and maybe even add a little sprinkle of parmesan cheese on top because why not? 😉
Italian sausage, kale, and mushrooms in a tomato sauce over garlicky cheesy polenta make a perfect dish for the cool weather.
Ingredients
- 16 oz package of ground spicy Italian sausage
- 1 vidalia onion
- 2 cloves garlic (minced)
- 6-8 oz kale (rough chop)
- 8 oz package of cremini mushrooms (sliced)
- 14.5 oz can of diced tomatoes
- 1/4 tsp rosemary
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1 cup medium or fine cornmeal
- 4-5 cups water or chicken broth
- 2 oz garlic and herb cream cheese
Instructions
- Cook the sausage until brown and then put it in another dish.
- Save a little of the sausage oil to cook the onion in.
- Once the onion is soft and translucent, add in the sliced mushrooms and minced garlic.
- Cook for a couple minutes and then add a little salt and pepper.
- Add in the can of diced tomatoes with the juice along with spices.
- Cook over low to medium heat for at least 15 minutes.
- Before serving, add in the kale and stir until wilted.
- While ragu is cooking, cook cornmeal according to package instructions.
- Be sure to stir constantly to avoid lumps!
- Add in cream cheese once thickened.
- Serve ragu over polenta.
