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Polenta Tart With Sausage Sauce #Ragu

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“A polenta crust tart recipe, coupled with goat cheese, fresh veggies and an Italian sausage sauce. The recipe is quick and easy and can be versatile for many types of meals. This is also a gluten free option too. Ragú® Recipe Contest Entry”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375°F Oil a 10-inch tart pan with removable base with olive oil or cooking spray and set aside.
  2. Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.
  3. Remove the sausage meat from the casing and brown in a fry pan until cooked. Add the sausage crumbles to the Ragu sauce and heat on the stove until slightly warm.
  4. Remove from tart from the oven and spread a thin layer of goat cheese over crust. Arrange sun dried tomatoes,peppers and onions and basil leaves on top of the cheese. Top with sausage Ragu sauce and return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, toast the bread crumbs in a pan with hot melted butter. Remove the sides from the tart pan and sprinkle top with fresh basil, breadcrumbs, Italian seasoning and a drizzle of olive oil.

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