Recipes Main Courses Vegetables Vegetable and Sausage Ragout with Polenta

Vegetable and Sausage Ragout with Polenta

To seed tomatoes easily and quickly, cut them in half crosswise. Hold each half, cut side down, over a bowl and squeeze gently to dislodge the seeds, easing them out with a finger if needed.


  • 3 Tbs. olive oil 
  • 2 smoked Italian sausages, sliced 
  • 1 garlic clove, minced 
  • 3 large tomatoes, seeded and diced 
  • 4 summer vegetable kabobs, vegetables removed and coarsely chopped
  • 1/2 cup chicken broth  
  • Salt, to taste, plus 3/4 tsp. 
  • Freshly ground pepper, to taste 
  • 1 1/2 cups milk  
  • 1 1/2 cups water 
  • 3/4 cup instant polenta  
  • 3 Tbs. unsalted butter 
  • 2 Tbs. minced fresh sage 


Make the ragout
In a fry pan over medium heat, warm the olive oil. Add the sausage and sauté until browned, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until they release their juices, about 3 minutes. Add the chopped vegetables and cook, stirring often, until heated through, about 5 minutes. Stir in the broth and season with salt and pepper. Reduce the heat to low to keep the ragout warm.

Make the polenta
In a saucepan over high heat, combine the milk, water and the 3/4 tsp. salt and bring to a boil. Whisk in the polenta, return to a boil and reduce the heat to low. Cook, whisking often, until the polenta is thick, about 5 minutes. Remove from the heat, cover tightly and keep warm.

Make the sage butter
In a small saucepan over medium-low heat, melt the butter. Add the sage and cook until the butter is fragrant with the sage, about 2 minutes. Remove from the heat. Spoon the polenta into individual bowls and top with the ragout. Spoon the sage butter on top and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).