Turkey Sausage with Creamy Grana Padano Polenta
Savory turkey sausage ragù with mushrooms and fresh herbs served over silky polenta enriched with Grana Padano cheese. This Italian-inspired dish balances lean protein with earthy umami, ideal for weeknight dinners or casual entertaining. The creamy polenta base contrasts beautifully with the bright tomato-herb sauce, while fresh sage, rosemary, basil and parsley add aromatic depth that distinguishes this lighter take on traditional pork sausage preparations.
Ingredients
- ¼ ounce fresh sage, stripped from stems
- ¼ ounce fresh parsley, stripped from stems
- ¼ ounce fresh basil, stripped from stems
- ¼ ounce fresh rosemary, stripped from stems
- 2 clove garlic, minced
- 2 turkey sausage, casings removeditalian pork sausage1:1meat
uses pork instead
- ½ yellow onion, finely diced
- ¼ teaspoon crushed red pepper flakes
- ¼ cup whipping cream
- 4 ounce portobello mushroom, gills removed, diced
- 4 ounce polentacornmeal1:1grain
requires slightly longer cooking time
- ¼ cup Grana Padano cheese
- 15 ounce canned crushed tomatoes
- 1 package chicken base
- 1 ½ cup water
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil, plus extra for searing
Instructions
- 1
Finely chop onion into quarter-inch dice and mince garlic; set aside.
- 2
Strip leaves from rosemary and sage stems, discard stems, and roughly chop leaves; set aside.
- 3
Strip leaves from parsley and basil stems, discard stems, and roughly chop leaves; set aside.
- 4
Remove gills from mushroom caps using a spoon; discard. Slice caps into half-inch dice; set aside.
- 5
Whisk chicken base into water until combined.
- 6
Heat olive oil in medium saucepan over medium-high heat. Add onion and cook until translucent, about 3 to 4 minutes.
- 7
Stir in garlic, red pepper flakes, rosemary, and sage; cook for 2 minutes.
- 8
Pour in chicken broth and whipping cream; bring to a boil.
- 9
Whisk in polenta in a slow, steady stream while stirring constantly.
- 10
Reduce heat to medium and cook until thickened, stirring occasionally with wooden spoon, about 15 minutes.
- 11
Remove from heat. Stir in Grana Padano cheese, salt, and pepper.
- 12
Heat separate sauté pan over medium-high heat with additional olive oil.
- 13
Remove casings from turkey sausage links, discard, and crumble sausage into hot pan. Sauté until browned, about 5 minutes.
- 14
Add mushrooms, salt, and pepper; cook for 5 minutes.
- 15
Stir in crushed tomatoes, basil, and parsley. Simmer for 8 to 10 minutes until slightly thickened.
- 16
Spoon polenta into plate centers. Top with sausage mixture.
Tips
Whisk polenta constantly during addition to prevent lumps from forming in the creamy base.
Use a wooden spoon for stirring polenta after adding, as it prevents scratching and helps distribute heat evenly.
Brown turkey sausage thoroughly to develop deeper flavor before adding mushrooms and tomatoes.
Good to Know
Refrigerate polenta and ragù separately in airtight containers up to 3 days. Reheat gently on stovetop with splash of broth or cream.
Prepare herb mixture and mushroom prep up to 8 hours ahead. Make ragù completely 1 day ahead; reheat gently. Polenta best served fresh but can be made 2 hours ahead and reheated.
Serves 2 as main course. Spoon warm polenta onto plates, top with ragù, garnish with reserved fresh herb mixture.
Common Mistakes
Add polenta too quickly to avoid lumps forming in cream base.
Stir polenta constantly during cooking to prevent scorching on pan bottom.
Don't skip removing mushroom gills to avoid watery texture in finished dish.
Substitutions
Dairy-Free Swaps
General Alternatives
uses pork instead
FAQ
Can I make this dish with regular pork sausage instead?
Yes, substitute pork sausage one-to-one by weight. Brown it the same way, though it may release more fat--drain excess before adding mushrooms if needed. The dish will be richer and less lean.
What if my polenta is too thick?
Whisk in additional warm broth or cream one tablespoon at a time until you reach desired consistency. Polenta thickens as it cools, so aim for slightly looser consistency than you want finished.
How long can I keep leftover polenta and ragù?
Both keep refrigerated up to 3 days in separate airtight containers. Reheat polenta gently in saucepan with splash of broth; warm ragù over medium heat stirring occasionally. Do not freeze polenta--texture becomes grainy.