Italian Polenta with Sausage is a comforting and flavorful dish that brings the heart of Italy straight to your table. Creamy cornmeal polenta is topped with savory Italian sausage and a rich tomato sauce, then finished with fresh herbs and Parmesan cheese. It’s simple, satisfying, and perfect for both busy weeknights and relaxed family dinners.
Why You’ll Love This Recipe
This recipe is the perfect combination of creamy and savory. The smooth texture of the polenta pairs beautifully with the hearty sausage and vibrant tomato sauce.
It’s quick and easy to prepare, making it ideal for weeknight meals when you want something homemade without spending hours in the kitchen. With just a handful of wholesome ingredients, you can create a dish that feels comforting and special.
You’ll also love how customizable it is. Whether you prefer mild or spicy sausage, extra cheese, or more herbs, this recipe adapts easily to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup coarse polenta (or instant polenta)
4 cups chicken broth
1 pound Italian sausage
1 cup tomato sauce
1 small onion, diced
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions
Prepare the polenta: In a large pot, bring 4 cups of chicken broth to a boil over medium-high heat. Gradually whisk in 1 cup of polenta to prevent lumps. Reduce the heat to low and cook for 20 to 25 minutes, stirring frequently, until thick and creamy. If using instant polenta, follow the package cooking time.
Cook the sausage: While the polenta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of Italian sausage. Cook for 8 to 10 minutes, turning occasionally, until browned and fully cooked through. Remove the sausage from the skillet and set aside.
Prepare the sauce: In the same skillet, add the diced onion and sauté for about 3 to 4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in 1 cup of tomato sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let the sauce simmer for 10 minutes.
Combine: Slice the cooked sausage into pieces and return it to the skillet with the tomato sauce. Stir and simmer for 2 to 3 minutes until everything is heated through.
Serve: Spoon the creamy polenta onto serving plates. Top with sausage and tomato sauce. Sprinkle with 1/4 cup grated Parmesan cheese and garnish with chopped basil and parsley before serving.
Each serving contains approximately 500 calories, making it a hearty and satisfying main dish.
Variations
For a vegetarian version, replace the sausage with sautéed mushrooms or a plant-based sausage alternative.
For extra creamy polenta, stir in 1 tablespoon of butter or 2 tablespoons of heavy cream just before serving.
You can experiment with different cheeses such as shredded mozzarella or Pecorino Romano for a slightly different flavor profile.
For a spicy kick, use spicy Italian sausage or add a pinch of red pepper flakes to the tomato sauce.
If you prefer a tomato-free version, skip the tomato sauce and serve the sausage over polenta with a simple garlic and herb butter sauce.
Storage/Reheating
Store leftover polenta with sausage in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently on the stovetop over low heat or in the microwave. Add a few tablespoons of water or chicken broth to the polenta while reheating to restore its creamy consistency, as polenta tends to thicken when chilled.
For best texture, reheat the polenta and sausage separately, then combine just before serving.
FAQs
Can I use instant polenta instead of coarse polenta?
Yes, instant polenta works well and significantly reduces cooking time. Follow the instructions on the package for best results.
How do I prevent lumps in polenta?
Slowly whisk the polenta into boiling broth while stirring continuously. Using a whisk at the beginning helps create a smooth texture.
What type of sausage works best?
Italian sausage is traditional, but you can choose mild or spicy depending on your preference.
Can I make this recipe ahead of time?
Yes, you can prepare both the polenta and sausage ahead. Store them separately and reheat before serving.
Why does my polenta become too thick?
Polenta naturally thickens as it cools. Simply stir in a little broth or water while reheating to loosen it.
Can I freeze polenta with sausage?
You can freeze it, but the texture of the polenta may change slightly. Store in airtight containers for up to 2 months and thaw in the refrigerator before reheating.
Is this dish gluten-free?
Yes, polenta is made from cornmeal and is naturally gluten-free. Just ensure your sausage and broth are certified gluten-free.
Can I add vegetables to this recipe?
Absolutely. Bell peppers, spinach, or zucchini can be added to the sauce for extra flavor and nutrition.
What can I serve with polenta and sausage?
It pairs well with a simple green salad, roasted vegetables, or crusty bread.
How do I know when the sausage is fully cooked?
The sausage should be browned on the outside and reach an internal temperature of 160°F (71°C) to ensure it is fully cooked.
Conclusion
Italian Polenta with Sausage is a comforting, flavorful meal that’s easy enough for a weeknight but impressive enough for guests. The creamy polenta, savory sausage, and rich tomato sauce create a perfectly balanced dish that feels both rustic and satisfying. With simple ingredients and straightforward steps, this recipe is sure to become a favorite in your kitchen.
Italian Polenta with Sausage is a cozy, hearty meal of creamy cornmeal polenta topped with browned Italian sausage simmered in a simple tomato-onion-garlic sauce, finished with herbs and Parmesan.
Ingredients
1 cup coarse polenta (or instant polenta)
4 cups chicken broth
1 pound (450 g) Italian sausage (mild or spicy)
1 cup tomato sauce
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Make the polenta: In a large pot, bring the chicken broth to a boil over medium-high heat. Slowly whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy (20–25 minutes for coarse polenta, or follow package directions for instant).
Cook the sausage: While the polenta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, turning occasionally, until browned and cooked through (8–10 minutes). Transfer sausage to a plate.
Start the sauce: In the same skillet, add the diced onion and sauté until softened (3–4 minutes). Add the garlic and cook until fragrant (about 30 seconds).
Simmer: Stir in tomato sauce, salt, and black pepper. Simmer for 10 minutes.
Combine: Slice the cooked sausage and return it to the skillet. Stir and simmer 2–3 minutes until heated through.
Serve: Spoon polenta into bowls or onto plates. Top with sausage and tomato sauce. Sprinkle with Parmesan and garnish with basil and parsley.
Notes
To prevent lumps, whisk polenta in slowly and keep stirring during the first minute.
If polenta gets too thick, stir in a splash of broth or water until creamy.
For extra creamy polenta, stir in 1 tablespoon butter or 2 tablespoons heavy cream at the end (optional).
Vegetarian option: Replace sausage with sautéed mushrooms or plant-based sausage.
Spicy version: Use spicy Italian sausage or add a pinch of red pepper flakes to the sauce.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently with a splash of broth/water to loosen the polenta.
Freezing: Can be frozen up to 2 months, but polenta texture may change slightly; thaw in the fridge before reheating.
