Cheesy polenta with sausage ragout

Contains pork – recipe is for non-Muslims only
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 574
  • fat 31g
  • saturates 12g
  • carbs 53g
  • sugars 8g
  • fibre 3g
  • protein 22g
  • salt 3.1g


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 6 pork sausage, skins removed
  • 400g can chopped tomato
  • 200ml chicken stock
  • 1 tbsp tomato purée
  • 4 rosemary sprigs, chopped
  • 200g instant polenta (available from larger supermarkets and Holland & Barrett)
  • 100g smoked cheese, grated


Use up leftover polenta

If you have leftover polenta, chilli it then cut into small pieces, fry in a little oil and serve instead of potatoes.


  1. Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.

  2. Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

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