Cheesy Polenta With Sausage Ragout, Swiss

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"In the southern canton of Ticino, bordering on Italy, they use polenta to make a hearty meal, traditionally made for 100s of years."

Original recipe yields 4 servings


  • Serving Size: 1 (469.2 g)
  • Calories 962.5
  • Total Fat - 79.1 g
  • Saturated Fat - 27.9 g
  • Cholesterol - 156.8 mg
  • Sodium - 2744.9 mg
  • Total Carbohydrate - 17.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7.1 g
  • Protein - 43.3 g
  • Calcium - 279.8 mg
  • Iron - 3.3 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.5 mg

Step 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.

Step 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.

Tips & Variations

No special items needed.


dienia b

Holy moses this is good make this one

review by:
(3 Oct 2020)