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Ragu Polenta and Sausage Bake #Ragu

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“Ragú® Recipe Contest Entry. Polenta rounds are breaded and fried to perfection, then layered with Italian Sausage, fresh arugula, Ragu Chunky Roasted Garlic Pasta Sauce, and fresh goat cheese. It's all baked until it's hot and irresistible!”

Ingredients Nutrition

  • 1 (24 ounce) jar Ragú® Pasta Sauce (chunky roasted garlic sauce)
  • 1 lb Italian sausage
  • 16 ounces roll prepared polenta
  • 1 cup Italian breadcrumbs
  • 2 large eggs, beaten
  • 1 cup fresh arugula
  • 3 ounces soft fresh goat cheese
  • 1 cup canola oil (for frying)
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Preheat oven to 375.
  2. Brown the sausage and set aside.
  3. In a deep saucepan, heat the oil to 360 degrees.
  4. Slice the polenta into 12 1/2 inch rounds. Mix the flour with the salt and half the pepper. Dip the polenta rounds into the seasoned flour, then the egg, and finally the bread crumbs.
  5. Fry the polenta rounds 1 minute per side until golden.
  6. Pour about 3/4 Cup of the Ragu into an 8 X 8 casserole dish.
  7. Alternately layer the polenta rounds and the sausage into the baking dish.
  8. Top with 3/4 of the arugula, the remaining Ragu, and the goat cheese.
  9. Bake 20 minutes until hot and bubbly.
  10. Top with the remaining arugula and black pepper. Cut into squares and serve.

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