Cozy Baked Polenta with Sausage and Tomato Ragu

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 cup medium/coarse yellow polenta (cornmeal)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 1/2 cups shredded mozzarella, divided
• 3/4 cup grated Parmesan, divided
• 1 lb (450 g) Italian sausage, casings removed
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine or broth
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 1 tsp dried oregano, 1/2 tsp dried thyme
• 1/2–1 tsp red pepper flakes (optional)
• Olive oil, salt, black pepper, fresh parsley or basil

Do This

• 1. Preheat oven to 400°F (200°C). Grease a 2–3 quart baking dish or oven-safe skillet.
• 2. Brown sausage in a large pan, breaking it up. Add onion and garlic; cook until soft.
• 3. Stir in tomato paste, then deglaze with wine or broth. Add crushed tomatoes, herbs, salt, and pepper; simmer 10–15 minutes.
• 4. Meanwhile, simmer broth and milk; whisk in polenta. Cook 15–20 minutes, stirring, until thick and creamy.
• 5. Off heat, stir butter, 1 cup mozzarella, and 1/2 cup Parmesan into polenta; season to taste.
• 6. Spread polenta in baking dish, spoon ragu over top, and sprinkle with remaining cheeses.
• 7. Bake 20–25 minutes until bubbling and golden. Rest 10 minutes, garnish with herbs, and serve hot.

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Why You’ll Love This Recipe

• It is the definition of cozy: creamy, cheesy polenta baked under a rich, sausage-studded tomato sauce.
• Everything bakes in one dish, making it perfect for a relaxed, low-fuss cold-evening dinner.
• Most ingredients are pantry-friendly, and the recipe is forgiving for different skill levels.
• Easy to adapt: make it spicier, swap the sausage, or turn it vegetarian with simple tweaks.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, fresh parsley or basil (for garnish).
• Dairy: Whole milk, unsalted butter, shredded mozzarella cheese, grated Parmesan cheese.
• Pantry: Medium or coarse yellow polenta (cornmeal), low-sodium chicken or vegetable broth, Italian sausage, canned crushed tomatoes, tomato paste, olive oil, dry red wine (or extra broth), dried oregano, dried thyme, red pepper flakes, kosher salt, black pepper.

Full Ingredients

For the Cheesy Baked Polenta Base

• 4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
• 1 cup (240 ml) whole milk (or 2% milk)
• 1 cup (160 g) medium or coarse yellow polenta (not instant)
• 1 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp (28 g) unsalted butter
• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 1/2 cup (50 g) freshly grated Parmesan cheese

For the Tomato & Sausage Ragu

• 1 lb (450 g) Italian sausage, casings removed (sweet, hot, or a mix)
• 1 tbsp olive oil (use only if your sausage is very lean)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or extra broth)
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2–1 tsp red pepper flakes (optional, to taste)
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley or basil (plus extra for garnish)

For Assembly & Topping

• 1/2 cup (50 g) shredded low-moisture mozzarella
• 1/4 cup (25 g) freshly grated Parmesan
• 1 tbsp olive oil, for drizzling on top
• Extra chopped parsley or basil, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking dish

Set your oven to 400°F (200°C). Lightly grease a 2–3 quart baking dish, deep pie dish, or a wide oven-safe skillet (such as a 10–12 inch cast iron) with olive oil or butter. This will prevent the polenta from sticking and make serving easier. Set the prepared dish aside while you make the ragu and polenta.

Step 2: Brown the sausage

Place a large skillet or sauté pan over medium-high heat. If your sausage is very lean, add 1 tablespoon olive oil; otherwise, you can skip the oil. Add the Italian sausage, breaking it up with a wooden spoon or spatula as it cooks. Brown the sausage for 6–8 minutes, stirring occasionally, until it is cooked through and has lots of caramelized, browned bits. Those browned spots add deep flavor to the ragu.

Step 3: Build the tomato and sausage ragu

Reduce the heat to medium. Add the diced onion to the pan with the sausage and cook for 4–5 minutes, stirring often, until the onion is softened and translucent. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Add the tomato paste and cook, stirring constantly, for 1–2 minutes; this toasts the paste and sweetens its flavor. Pour in the red wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it bubble for about 1 minute.

Stir in the crushed tomatoes, dried oregano, dried thyme, red pepper flakes (if using), 1/2 teaspoon kosher salt, and a few grinds of black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–15 minutes, stirring occasionally, until thickened and saucy. Taste and adjust seasoning with more salt or pepper as needed. Stir in the chopped parsley or basil, then turn off the heat.

Step 4: Cook the creamy polenta

While the ragu simmers, make the polenta. In a medium saucepan, combine the broth, milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium heat, watching carefully so the milk does not scorch.

Once simmering, slowly pour in the polenta in a thin stream while whisking constantly to prevent lumps. Reduce the heat to low. Continue cooking, whisking frequently for the first 5 minutes, then stirring every few minutes, for a total of 15–20 minutes, until the polenta is thick, smooth, and pulls away slightly from the sides of the pan. If it becomes too thick before it is tender, add a splash or two of hot water or broth to loosen it.

Step 5: Enrich the polenta with cheese and butter

When the polenta is tender and creamy, remove the saucepan from the heat. Stir in the butter, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until fully melted and incorporated. Taste and adjust the seasoning with additional salt or pepper if needed. The polenta should be luxuriously creamy and well seasoned at this point.

Step 6: Assemble the bake

Pour the hot cheesy polenta into your prepared baking dish and spread it into an even layer with a spatula. Spoon the sausage and tomato ragu evenly over the polenta, making sure every bite will get both sauce and polenta. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top. Drizzle with 1 tablespoon olive oil to encourage browning and a little extra richness.

Step 7: Bake until bubbling, then rest and serve

Transfer the dish to the preheated oven and bake for 20–25 minutes, or until the edges are bubbling and the cheese on top is melted and lightly golden. If you like deeper browning, you can switch the oven to broil for the final 1–2 minutes; watch it closely so it does not burn.

Remove the dish from the oven and let it rest for about 10 minutes. This rest time helps the polenta set slightly so it is easier to scoop, while still staying creamy. Garnish with extra chopped parsley or basil. Serve hot, straight from the baking dish, with a green salad or simply on its own in warm bowls.

Pro Tips

• Use medium or coarse polenta: Instant polenta cooks faster but does not develop the same deep, comforting texture. Medium or coarse grind holds up better in the oven.
• Avoid lumpy polenta: Whisk while gradually sprinkling the polenta into the simmering liquid. If a few lumps remain, a vigorous whisk or an immersion blender can smooth them out.
• Season in layers: Lightly salt the ragu, then taste and adjust again after simmering. Do the same with the polenta after adding cheese. Well-seasoned elements make the final dish shine.
• Let it rest: The 10-minute rest after baking is crucial; it allows the polenta to thicken just enough to hold its shape while staying spoonable and creamy.
• Choose a sturdy baking dish: A cast iron or heavy ceramic dish holds heat well, keeping the polenta hot for longer on the table.

Variations

• Cozy vegetarian version: Replace the sausage with 8 oz (225 g) sliced mushrooms and 1 cup cooked lentils. Brown the mushrooms deeply, then proceed with the onion, garlic, and tomato steps for a hearty, meat-free ragu.
• Extra-cheesy deluxe: Add 1/2 cup shredded fontina or provolone to the polenta and another 1/2 cup on top for an ultra-gooey, stretchy cheese pull.
• Spicy night version: Use all hot Italian sausage and increase red pepper flakes to 1–1 1/2 teaspoons. Finish with a drizzle of chili oil before serving.

Storage & Make-Ahead

Let the baked polenta cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave with a splash of broth or water to loosen, or reheat the whole dish in a 350°F (175°C) oven, covered, for 20–25 minutes until hot. For make-ahead prep, you can cook the ragu and polenta separately up to 1 day in advance. Store them in the fridge, assemble in the baking dish, and bake at 400°F (200°C) for 25–30 minutes until heated through and bubbling. This dish also freezes well: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 650–700 calories; 33–38 g protein; 30–38 g fat; 45–50 g carbohydrates; 3–4 g fiber; 1,200–1,500 mg sodium. Actual values will vary based on the exact sausage, cheeses, and broth used.