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Sausage & Fennel Ragù with Parmesan Polenta

Golden sausage and sweet autumn fennel mingle in a glossy tomato ragù over buttery Parmesan polenta, finished with delicate fennel fronds.

  • Total time: 55 min
  • Servings: 2 servings
  • Estimated total cost: $7
  • Calories per serving: 800 cal
  • Stovetop

Ingredients

  • Carlton Farms Mild Italian Sausage
    8 oz $3.99
  • Produce Box — Fennel
    1 medium bulb, about 10 oz, plus its fronds
  • NatureSweet Cherub Tomatoes
    10.5 oz $4.99
  • Christopher Ranch Peeled Garlic
    2 cloves $5.99
  • Olive oil
    2 teaspoons
  • Fennel seeds
    1/2 teaspoon
  • Dry white wine
    1/3 cup
  • Polenta, regular rather than instant
    1/2 cup
  • Unsalted butter
    1 tablespoon
  • Heavy cream
    2 tablespoons
  • Parmesan
    1/4 cup finely grated, about 3/4 oz
  • Morton coarse kosher salt
    1 1/2 teaspoons
  • Black pepper
    1/4 teaspoon

Instructions

  1. Trim 1 medium fennel bulb, reserving its fronds. Remove the tough core and thinly slice the bulb. Halve 10.5 oz cherry tomatoes and finely chop 2 garlic cloves.

  2. Bring 2 cups water and 1/2 teaspoon Morton coarse kosher salt to a boil in a heavy saucepan. Gradually whisk in 1/2 cup polenta. Reduce to low and cook at a gentle bubble for 30–35 minutes, stirring frequently, until tender and creamy. If it becomes stiff before it is tender, stir in 2 tablespoons water at a time. Prepare the ragù while it cooks.

  3. Heat 2 teaspoons olive oil in a large, deep skillet over medium-high heat. Add 8 oz mild Italian sausage, removing the casings first if using links rather than bulk sausage. Break into bite-sized crumbles and cook for 6–8 minutes, turning occasionally, until well browned. Transfer to a plate, leaving the drippings in the skillet.

  4. Add the sliced fennel and 1/2 teaspoon Morton coarse kosher salt to the skillet. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened and golden at the edges. Add the chopped garlic and 1/2 teaspoon fennel seeds; stir for 30 seconds.

  5. Pour in 1/3 cup dry white wine and scrape up the browned bits. Simmer for 2 minutes. Add the halved tomatoes, 1/2 teaspoon Morton coarse kosher salt, and 1/4 teaspoon black pepper. Return the browned sausage and its juices to the skillet. Add 1/2 cup water and simmer uncovered for 15–18 minutes, stirring occasionally and gently crushing the tomatoes, until the sauce is thick and glossy and the largest sausage crumbles reach 160°F.

  6. When the polenta is tender, stir in 1 tablespoon unsalted butter, 2 tablespoons heavy cream, and 1/4 cup finely grated Parmesan. Keep covered over the lowest heat until the ragù is ready, loosening with 2 tablespoons hot water if needed.

  7. Divide the creamy polenta between two shallow bowls. Spoon the sausage-and-fennel ragù over the center, leaving a border of polenta visible, and finish with the reserved fennel fronds.

Want more detail? See the temperature guide.

Drink pairing: Sangiovese brings bright acidity that balances the savory sausage and creamy Parmesan polenta.

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You asked

How big to cut the fennel fronds

Careme

Chop the delicate, feathery fennel fronds into roughly ¼-inch pieces for the garnish. Discard any thick, firm stems—they’ll be tough when raw.

You asked

No salt in polenta?

Careme

Yes—add 1/2 teaspoon Morton coarse kosher salt to the 2 cups of cooking water before whisking in the polenta. After stirring in the Parmesan, taste before adding any more salt.

You asked

when to add the acid?

Careme

Add the lemon juice or white wine vinegar at the end of the ragù’s simmer, once the sauce has thickened and the sausage is cooked through.

Taste first. If it needs brightness, stir in 1/2 teaspoon, taste again, and add up to another 1/2 teaspoon if needed—before spooning it over the polenta.

You asked

replacement for the white wine?

Careme

Replace the 1/3 cup white wine with 1/3 cup low-sodium chicken broth or water. Use it to scrape up the browned bits, then continue as written.

For the wine’s acidity, stir in 1 teaspoon lemon juice or white wine vinegar near the end of cooking. Taste first—the tomatoes may provide enough tang on their own.

You asked

how do i tell if the polenta is "stiff"?

Careme

Polenta is “stiff” when it holds firm ridges after stirring, clumps around the spoon, or stays in a mound instead of slowly spreading.

For this dish, aim for soft porridge: your spoon should move through it easily, and a spoonful should slowly settle back into the pot.

If it’s too stiff, stir in hot water 2 tablespoons at a time until it loosens. Keep the heat low. If it still tastes gritty, it needs more cooking as well as enough water to stay creamy.

It will thicken further as it cools, so leave it slightly looser than you want to serve it.

You asked

Is rioja reserva appropriate

Careme

Yes—Rioja Reserva is a good match. Its acidity balances the sausage and creamy polenta, while its savory, oak-aged notes complement the browned meat and Parmesan. Choose a more traditional, less heavily oaked bottle so it won’t overwhelm the fennel.

Serve slightly cool, around 60–65°F (16–18°C). Keep the dry white wine called for in the ragù; your drinking wine doesn’t need to match the cooking wine.

Recipe score: 9/10

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