Creamy Polenta with Arrabbiata Sausage Ragout


Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
4 servings



  • 2 ½ cups water

  • ½ cup milk

  • 1 teaspoon salt

  • 1 cup Italian polenta

  • 2 tablespoons unsalted butter

  • ½ cup grated Parmigiano-Reggiano cheese

Arrabbiata Sauce and Sausages:

  • 2 tablespoons grapeseed oil or olive oil

  • 1 (19 ounce) package Italian sausage links

  • 2 large bell peppers, seeded and sliced into 1/2-inch thick rings

  • 1 medium sweet onion, cut into 1/2-inch slices

  • 1 (24 ounce) jar Classico® Tomato and Basil Sauce

  • ¼ teaspoon crushed red pepper flakes, or to taste


  1. In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.

  2. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally.

  3. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.

  4. Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat.

  5. Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer the sausages to a plate.

  6. Add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes.

  7. Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving.

  8. To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.


Notes/Footnotes: Although you can use just water and omit the milk, I believe the milk gives polenta an extra creaminess.

Nutrition Facts (per serving)

771 Calories
46g Fat
58g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 771
% Daily Value *
Total Fat 46g 59%
Saturated Fat 16g 82%
Cholesterol 83mg 28%
Sodium 2663mg 116%
Total Carbohydrate 58g 21%
Dietary Fiber 7g 26%
Total Sugars 16g
Protein 32g
Vitamin C 80mg 402%
Calcium 254mg 20%
Iron 5mg 30%
Potassium 531mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.