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Polenta with sausage and fennel ragu recipe

Polenta with sausage and fennel ragu recipe

8 ratings

A delicious way to serve polenta, mixed with luscious crème fraiche and topped with a rich fennel, sausage and dill ragu. This simple dish makes a wonderfully warming supper that can be on the table in just 35 minutes. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 413 calories / serving


  • 1 tsp olive oil
  • 400g (13oz) fennel, trimmed and finely chopped
  • 1 tsp fennel seeds
  • 1 garlic clove, crushed
  • ½ tsp chilli flakes
  • 400g (13oz) pack pork sausages
  • 1 tbsp grainy mustard
  • 250ml chicken stock
  • 4 tbsp light soft cheese
  • 200g (7oz) instant polenta
  • 50g (2oz) light crème fraiche
  • 2 tbsp dill, chopped

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    12g 59%
  • Sugars

    6g 6%
  • Salt

    4g 66%

of the reference intake
Carbohydrate 20.7g Protein 16.3g Fibre 2.5g


  1. Heat the oil in a frying pan and cook the fennel, fennel seeds, garlic and chilli flakes for about 10-12 minutes, stirring occasionally, until softened. If it starts to stick, add a splash of water.
  2. Squeeze the meat from the sausages into the pan and add the mustard, then brown for 5 minutes, using a wooden spoon to break up any clumps.
  3. Tip in the stock and soft cheese and bubble gently for about 10 minutes, until the sauce thickens.
  4. Bring 800ml (1 1/4 pints) of water to the boil and gradually mix in the polenta. Beat with a wooden spoon on the heat while bubbling for 1 minute, then stir in the crème fraiche and some seasoning, and divide between bowls. Stir the dill into the ragu then spoon on top of the polenta to serve.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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