Sausage and Mushroom Ragù with Creamy Polenta



It has been a pretty rainy and gloomy couple of days, but I haven’t let that stop me.  I have been thoroughly relaxing this weekend. Rain hasn’t stopped me, I’ve been enjoying friends’ company, signed up for a kickball league, and explored the underground art scene here in Atlanta (an interesting experience is all I have to say for now).  Then, I realized I haven’t updated in about a week.  I can’t neglect my blog. I couldn’t leave my readers hanging without a weekly recipe.  Like I was saying, it has been a pretty rainy weekend so I wanted to prepare a hearty meal this Monday.  I made a run to the farmers’ market and saw some delicious cremini mushrooms and some grape tomatoes, among other things which will be in a later post. My mind started tinkering, and pasta was not on the brain.  What do you know,  I had polenta at home so I immediately knew it was on and popping on this rainy evening.

This dish is rustic yet smooth. It is hearty and luscious. Plus, I had to open a bottle of red, because this is definitely a meal to enjoy with wine.

Alright, let’s get into this dish.


The ingredients ready to play.


Look at how vibrant these tomatoes are. I can not wait until summer.


Sauteing the mushrooms and onions.


Creamy polenta ready for ragù.

Sausage and Mushroom Ragù with Creamy Polenta



  • 2 tablespoons olive oil
  • A half pound of Italian sausage, casing removed (I used spicy chicken Italian sausage)
  • 1 medium yellow onion, diced
  • 16 ounces of sliced baby bella and cremini mushrooms
  • 1/3 cup grape tomatoes, diced
  • 2 large garlic cloves, minced
  • 2 tablespoons fresh parsley, minced
  • 1 (14.5 ounce) can diced tomatoes, (drain half of the liquid)
  • 1/3 cup dry red wine
  • Salt and pepper to taste

Creamy Polenta

  • 2.5 cups of chicken broth
  • 1.5 cups of water
  • 1 cup uncooked polenta
  • 3/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 cup Italian blend cheese
  • Salt and pepper to taste


  1. Heat a large skillet over medium-high heat. Once pan is hot add the olive oil.  Add sausage to the pan and brown for about 4 minutes. Remove sausage from the pan.
  2. Add in the onions and saute for 3 minutes. Add in the mushrooms and saute mixture for another 3 minutes. Add in the garlic and fresh grape tomatoes and stir constantly for an additional 1 minute.
  3. Add the sausage back to the pan along with the parsley, canned tomatoes, and wine. Season with salt and pepper.  Reduce heat to low, and let the ragù simmer for about 15 to 20 minutes.
  4. While the ragù is simmering, bring the broth, water, and a dash of salt to a boil in a medium saucepan.
  5. Once the broth and water are rapidly boiling, slowly add in the polenta while simultaneously stirring..
  6. Reduce heat to medium, and whisk polenta constantly for 3 to 5 minutes, so there are no lumps.
  7. Let the polenta simmer for 20 minutes, until thick (if not using instant; if you are using instant polenta follow package directions).
  8. Once polenta is thick, stir in heavy cream, butter, cheese, salt, and pepper.
  9. Serve the ragù over the polenta.
  10. Eat and enjoy with a nice bottle of wine and a spinach salad!

As always, leave a comment if you tried the recipe, want to try the recipe, or suggestions!

With peace and love,

The Shy Girl.


Published by The Shy Kitchen

Just a shy girl's culinary adventures.

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