Polenta with Mascarpone, Spicy Tomato Sauce and Italian Sausages Recipe

Try Italian-style polenta in place of mashed potatoes the next time you serve a family supper. You can even choose to serve this polenta recipe for breakfast. It’s not unusual since Austrians normally serve it to start the day.

Jenny L | Flickr.com

How To Make Polenta with Mascarpone, Spicy Tomato Sauce and Italian Sausages

This cornmeal dish is served with mascarpone cheese, rich spicy tomato sauce and meaty Italian sausages.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins


Polenta with mascarpone and parmesan

  • 5 cups water
  • 1 tbsp salt
  • 1 cup polenta
  • 1 cup mascarpone
  • 1 cup Parmesan cheese, grated
  • 1 tbsp honey

Spicy tomato sauce and italian sausages:

  • 6 fresh Italian pork , or turkey sausages, sweet or spicy
  • 2 cups tomatoes , with their juices , canned, peeled and diced
  • 2 tbsp extra-virgin olive oil
  • 1 cup onion, diced
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • ¼ tsp dried chili flakes
  • 1 tsp dried oregano
  • 2 tbsp fresh basil leaves, finely julienned , for garnish


  1. To make the Polenta with Mascarpone and Parmesan, put the water in a medium pot, add the salt and bring to a full rolling boil over high heat.
  2. Stirring continuously, slowly pour in the polenta.
  3. Reduce the heat to low and simmer gently, stirring occasionally, until a thick porridge forms, 1 hour.
  4. If you want polenta alone, stir in the mascarpone,
  5. Parmesan and honey until fully blended and heated through.
  6. If you plan to serve the polenta with Spicy Tomato Sauce and Italian Sausages, start preparing them about 30 minutes before the polenta is done.
  7. First, preheat the broiler, an indoor or outdoor grill, or a grill pan or skillet over medium heat.
  8. Add the sausages and cook, turning frequently, until they are evenly browned and completely cooked through, about 15 minutes. If necessary, keep them warm, covered with aluminum foil, until the polenta and sauce are done.
  9. While the sausages are cooking, prepare the sauce.
  10. Place a sieve or strainer over a mixing bowl.
  11. Pour the tomatoes into the sieve, letting their excess juices flow through into the bowl.
  12. You should have around 1 C. (250 ml) each of tomatoes and juices; reserve them both separately.
  13. In a saute pan, heat the olive oil over medium-high heat.
  14. Add the onion and saute until translucent, 2 to 3 minutes.
  15. Add the diced tomatoes and saute, stirring frequently, for 2 minutes.
  16. Stir in the tomato juices, balsamic vinegar, sugar and chili flakes.
  17. Reduce the heat to low and cook, stirring occasionally, until the cubed tomatoes have broken down slightly and the sauce has thickened, about 5 minutes.
  18. Stir in the oregano and cook about 1 minute more.
  19. Cover and keep warm until serving time.
  20. To serve, divide the hot polenta among individual heated serving plates or shallow pasta bowls.
  21. With a sharp knife, cut each sausage diagonally into 3 pieces, and arrange them on top of the polenta.
  22. Spoon the tomato sauce over the sausages and around the polenta on each plate.
  23. Garnish with fresh basil and serve immediately.


  • Sugar: 7g
  • :
  • Calcium: 276mg
  • Calories: 468kcal
  • Carbohydrates: 31g
  • Cholesterol: 65mg
  • Fat: 31g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 278mg
  • Protein: 15g
  • Saturated Fat: 16g
  • Sodium: 1479mg
  • Vitamin A: 1261IU
  • Vitamin C: 9mg
Nutrition Disclaimer
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