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Serving the ragu over polenta makes this a gluten-free meal!
Heat a Dutch oven over medium-high heat with olive oil, 2 turns of the pan. Add sausage and brown and crumble; add fennel, onions and garlic. Season with salt, pepper and sage, and stir to combine. Partially cover the pot and cook to soften vegetables, 7-8 minutes. Deglaze the pot with wine, scraping the bottom of the pot with a wooden spoon. Add tomatoes, breaking them up then reduce heat and simmer to thicken, about 20 minutes.
Bring water and milk to a simmer and whisk in polenta. Once it starts to come together, season with salt, pepper and nutmeg. Once thickened, remove from heat and stir in butter, honey and cheese.