Italian Sausage White Bolognese over Creamy Polenta

Looking for deliciousness in a bowl that’s hearty and filling? This is it. A stunning twist on classic ‘red’ or tomato ragu -like sauce, this bolognese uses white wine and cream to bring all the flavors together.

Try it over a hearty pasta or even a piece of toast if that’s what you have. This Italian Sausage White Bolognese is even worth it in a bowl by itself.
Happy Eating
~Monique

Italian Sausage White Bolognese over Creamy Polenta

1 tablespoons olive oil
2 Italian sausages, removed from casings
1/2 large onion, finely chopped
1 large carrot, finely chopped or grated
1 celery stalk, finely chopped
3 cloves garlic, crushed
1 bay leaf
1/8 tsp dried thyme
1/8 tsp allspice
1/8 tsp red pepper flakes
1 cup dry white wine
1 cup cashew milk, half and half or crème fraiche
1 cup stock
5-6 baby broccoli stalks, tops only
sea salt and ground pepper
Toppings: Parmesan cheese, fresh parsley, toasted pine nuts, lemon zest

Heat the oil in a large saute pan and when hot add onions, carrots and celery. Cook a few minutes to sweat.

Add the sausage, cook until the sausage is cooked, breaking up the meat with a wooden spoon so there are no large lumps. Mince the garlic, stir in along with the bay leaf, thyme, allspice and pepper flakes.

Deglaze the pan with the wine, simmer for a few minutes. Add the cashew milk (unless using creme fresh- then wait to stir in after simmering) and stock and bring to a boil, simmer on low uncovered for about 10-20 minutes until sauce reduces. Add broccoli in 5 minutes before you take the sauce off the heat.

Place a scoop of polenta in each bowl, add a scoop or two of the Italian Sausage White Bolognese. Top with any/all of the toppings: Parmesan cheese, fresh parsley, toasted pine nuts and lemon zest.

Instant Polenta

1 cup polenta
3 cups water
1 tsp salt
1/2 tsp black pepper (optional)

In the meantime, start the polenta. Bring 3 cups of water to a boil, add salt and pepper, stir in instant polenta with a wooden spoon. Continue to simmer and stir for 5 minutes (or cook according to package directions.)

Pour any remaining polenta into a greased dish, store in the refrigerator. Then you can cut into squares or strips to fry or grill.

Note: I used instant polenta because that’s what was in my pantry. Use what you have available- this would work great over a bowl of pappardelle, or rigatoni pasta, or even a bowl of rice.