This baked polenta is layered over a rich beef and sausage ragu, then baked until the polenta develops a golden crust while remaining creamy inside. A comforting winter dish that’s satisfying and simple to prepare.
When the weather turns cold, I reach for hearty comfort food—dishes that are warming, unfussy, and full of flavour. This baked polenta with beef and sausage ragu fits the bill perfectly. Polenta is easy to make: silky and smooth when served fresh, or firmed and then grilled or baked for a different texture.
I love serving a bowl of creamy polenta alongside a stew that’s been simmering all afternoon. Stirring in a good melting cheese and butter makes the polenta utterly indulgent and it makes a great alternative to mashed potatoes.
For this version, I enrich the polenta with Parmesan and butter, spread it on a tray to chill and set, then cut it into shapes to top the ragu. Baking brings a crisp, golden top to the polenta while keeping it soft inside, and the deep, meaty ragu underneath is the perfect partner.
How to make Beef and Sausage Ragu
Finely chop the carrot, onion, celery and garlic. In a large pan heat the olive oil and add the carrot, onion and celery (reserve the garlic). Sauté gently for 6–7 minutes until the vegetables are softened but not browned.
Add the beef mince, sausage meat (removed from the casings) and the chopped garlic. Brown the meat, spooning off excess fat from the sausages if needed.
Pour in the red wine and let it reduce by about half. Add the passata or pureed tomatoes with a couple of tablespoons of water, then season with a pinch of salt and pepper.
Combine everything, cover the pan and let the ragu simmer gently for 1½ to 2 hours. If the sauce reduces too much, add a little water to maintain a saucy consistency.
How To Make Baked Polenta
While the ragu simmers, make the polenta.
Bring 4 cups (1 litre) of water to a boil and season well with salt. Gradually pour the polenta into the water while stirring constantly. Reduce the heat to medium–low and keep stirring until the mixture thickens and becomes smooth.
Remove from the heat and stir in the butter and grated Parmesan until fully melted and incorporated. Taste and adjust seasoning as needed.
Spread the polenta onto a large baking tray and smooth the surface. Allow it to cool, then chill in the fridge until firm enough to cut into shapes.
When the ragu is ready, preheat the oven to 180°C / 350°F / gas mark 4.
Transfer the ragu to a large baking dish. Remove the chilled polenta from the tray and cut rounds with a cookie cutter or glass, or slice into strips. Arrange the polenta pieces on top of the ragu.
Bake for 30 minutes, until the polenta has a slight crunch on top and the ragu is bubbling. Allow to cool for about 5 minutes before serving.
More Comfort Food Meals To Try;
- Pizzoccheri pasta with potatoes and cabbage
- Tuscan farro soup with beans
- Broccoli rabe ricotta gnudi with Parmesan cream
- Parmigiana di melanzane (eggplant parmigiana)
- Tuscan bean stew with sausages
If you try this baked polenta with beef and sausage ragu, please leave a rating or comment to let me know how it turned out—I love hearing from readers.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Baked Polenta with Beef and Sausage Ragu
By Emily
Ingredients
For the ragu
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 15 oz (430 g) beef mince
- 2 Italian sausages, casings removed (mild)
- 3 1/4 cups (750 g) pureed tomatoes / passata
- 1/2 cup (125 ml) red wine
- Salt and pepper, to taste
- 1 tbsp olive oil
For the polenta
- 1 cup (165 g) fast-action polenta
- 4 cups (1 litre) water
- Salt, to taste
- 1.7 oz (50 g) butter
- 1 tbsp freshly grated Parmesan
Instructions
- Chop the carrot, onion and celery finely. In a large pan heat the olive oil and sauté these vegetables for 6–7 minutes until soft but not browned.
- Add the beef mince, sausage meat and garlic. Brown the meat, draining excess fat if necessary.
- Add the red wine and reduce it by half. Stir in the passata and a couple of tablespoons of water, then season with salt and pepper.
- Cover and simmer the ragu gently for 1½–2 hours, adding a splash of water if it becomes too thick.
- While the ragu cooks, make the polenta: bring 4 cups (1 litre) of water to a boil and season with salt. Gradually whisk in the polenta and reduce the heat to medium–low, stirring until thick and smooth.
- Remove from heat and stir in the butter and Parmesan. Taste and adjust seasoning as needed. Spread the polenta on a tray, smooth it out and chill until firm.
- Preheat the oven to 180°C / 350°F / gas mark 4. Transfer the ragu to a baking dish. Cut the chilled polenta into rounds or strips and arrange on top of the ragu.
- Bake for about 30 minutes until the polenta edges are golden and the ragu is bubbling. Let rest for 5 minutes before serving.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- When using canned tomatoes I prefer brands known for good flavour.
- Vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition is an estimate and should be used as a guide only.
Leave a comment below!