Soft polenta with sausage ragu

Name: Soft polenta with sausage ragu
Total time: 1 h
Cuisine: Italian
Ingredients: 8 gluten free pork sausages, skinned and crumbled; 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 400g tinned chopped tomatoes; 1 tbsp tomato purée; 1 tsp dried oregano; 150g polenta, quick cook; 750ml water; 2 tbsp olive oil

Slow simmered sausage and tomato spooned over soft golden polenta, the sort of dish that warms a cold night.

Time1 hr
LevelEasy
Costabout £2.86 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8gluten free pork sausagesskinned and crumbled
1 tbspolive oil
1onionfinely chopped
2garlic clovescrushed
400 gtinned chopped tomatoes
1 tbsptomato purée
1 tspdried oregano
150 gpolentaquick cook
750 mlwater
2 tbspolive oil

Method

1
Heat the oil in a wide pan and fry the sausage meat for 8 minutes, breaking it up, until browned.
8 min
2
Add the onion and garlic and cook for 5 minutes.
5 min
3
Stir in the tomato purée, chopped tomatoes and oregano. Simmer on low for 30 minutes until thick and glossy.
30 min
4
Bring the water to the boil in a large pan with a good pinch of salt.
5
Pour in the polenta in a thin stream, whisking all the time. Cook on low for 5 minutes, stirring, until thick and smooth.
5 min
6
Stir in the 2 tbsp olive oil. Spoon the polenta into bowls and top with the ragu.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.