Hearty Sausage and Broccoli Ragu Over Polenta

Preparation

1. Step 1

   Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the Italian sausage (without casings) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.

2. Step 2

   Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. Step 3

   Stir in the diced tomatoes (undrained), chicken broth, broccoli florets, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the broccoli is tender and the flavors have melded.

4. Step 4

   While the ragu simmers, prepare the polenta. In a medium saucepan, bring 4 cups of water or milk to a boil. Gradually whisk in the polenta in a thin stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 5-7 minutes (or according to package directions for quick-cooking polenta), until creamy and thickened.

5. Step 5

   Remove polenta from heat and stir in the Parmesan cheese, butter, and salt to taste. Keep warm.

6. Step 6

   Season the ragu with salt and black pepper to taste. Ladle the creamy polenta into bowls and top generously with the hearty sausage and broccoli ragu. Garnish with fresh basil or parsley and serve warm.