3 Cheese Polenta with Italian Sausage is a complete meal in itself. Homemade sausage tomato sauce served with creamy, cheesy polenta.

Meaty Italian sausage ragu on top of polenta

I make this dish quite often and since posting the original recipe in 2014 I’ve made a few improvements over the years, all for the better. Better pics, a recipe tweak and a video.

3 cheese polenta with Italian sausage viewed from overhead

Homemade Sausage

The sausage is made from scratch, why? Because it’s so easy! Easier than taking store bought sausage meat out of the casing and, I know what’s in my recipe, I don’t know what they add to those store-bought sausages. With fennel seed and sage, mine is not lacking flavor and tastes as good if not even better. You can use ground turkey, chicken or pork, the choice is yours.

A black bowl with creamy polenta and Italian sauce tomato sauce

The sausage is made into a tomato-based sauce, very much like my Bolognese Sauce (< click on the text for my recipe).

Cheesy Polenta

A big bowl of creamy polenta is so comforting and the addition of these nutty and creamy cheeses were the perfect finish, with a hint of rosemary. 

When it comes serving sizes, if you want to make larger batches, a good rule of thumb for measurement is a ratio of 4 parts liquid to 1 part cornmeal.

Leftovers are even better. Both the sauce and the polenta reheat easily. If the polenta gets too thick, just add a little water, milk or stock as it reheats.

Yield: 4

3 Cheese Polenta with Italian Sausage

3 cheese polenta with Italian sausage sauce

Creamy polenta is cooked with 3 cheeses and topped with homemade turkey sausage tomato sauce.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 tablespoons olive oil
  • 1 pound (453 grams) ground turkey, chicken or pork
  • 2 cups (327 grams) yellow onion , finely grated
  • 1 teaspoon ground sage
  • 1 tablespoon fennel seed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Small pinch red pepper flakes, to your taste
  • 2 cloves garlic, peeled and finely chopped
  • 2 cups (256 grams) tomato puree or crushed tomatoes
  • For the polenta:
  • 3 ½ cups (448 grams) low sodium or unsalted chicken stock/broth
  • 1 teaspoon salt
  • 1 cup (220 grams) yellow cornmeal, medium or fine grind
  • 1 cup (220 grams) Asiago cheese, grated plus extra for topping
  • 1 cup (220 grams) cheddar cheese, grated plus extra for topping
  • 1/4 cup (55 grams) Parmesan cheese, grated plus extra for topping
  • 1 tablespoon unsalted butter
  • Fresh basil for garnish, chopped


  1. To a large, heavy skillet, add the olive oil over medium high heat. Add the ground turkey, breaking up the meat and cook until it starts to brown..
  2. Add the onion, sage, fennel, salt, pepper and red pepper flakes. Cook for 5 minutes more until the onion is softened and the meat is fully browned and cooked.
  3. Add the garlic and mix in well. Stir in the tomato puree. Bring to a simmer and cook for 5 minutes.
  4. For the polenta:
  5. In a medium saucepan, heat the chicken stock and salt (taste your stock, if it is salty, adjust the salt amount, remember you are also adding salty cheese) bring to a simmer. Add the yellow cornmeal while whisking until combined and there are no lumps.
  6. Cook at a very low simmer for about 15 minutes whisking until smooth and thickened for 30 minutes. If the polenta thickens too soon, add a little more stock or water. Add all 3 cheeses, stir until the cheeses are melted.
  7. Place some polenta in the center of a plate and top with the sausage. Finish with freshly chopped basil.

Nutrition Information



Serving Size


Amount Per Serving Calories 395Saturated Fat 6gCholesterol 66mgSodium 943mgCarbohydrates 28gFiber 3gSugar 4gProtein 32g