Red Wine-Braised Sausages with Polenta

Braised in a rich red wine broth and served over cheesy polenta, this impressive sausage dish is perfect for date night or a romantic weekend dinner for two.


  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 Scott Pete Beef Polish Sausage, sliced
  • 1 small carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, sliced
  • 1 clove garlic, thinly sliced
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 cup reduced-sodium beef broth
  • 1 bay leaf
  • 1/2 cup medium-ground cornmeal
  • 1/2 cup grated Parmesan cheese
  • 1 cup packed baby arugula
  • 2 tablespoons finely chopped fresh parsley


  1. Into high-sided medium skillet or small Dutch oven set over medium heat, add 1 tablespoon butter and oil. Stir until melted and smooth. Add sausage and cook, turning often, for 5 to 8 minutes or until starting to brown. Using slotted spoon, transfer to plate.
  2. Add carrot, celery, onion, garlic, thyme, 1/4 teaspoon salt and pepper to skillet. Cook, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in tomato paste. Cook, stirring, for 1 minute or until incorporated.
  3. Stir in wine; bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in broth and bay leaf; bring back to a boil. Return sausages to skillet. Reduce heat to medium-low. Cook, stirring occasionally, for 25 to 30 minutes or until vegetables are tender and sauce has thickened to a light gravy consistency. Discard bay leaf.
  4. Meanwhile, bring 2 cups water to a boil in medium saucepan set over medium-high heat. Stir in remaining 1/4 teaspoon salt. Whisking, add cornmeal a little at a time (whisking helps eliminate lumps). Reduce heat to medium-low and cook, stirring frequently, for 25 to 30 minutes or until tender and thick. If polenta is too thick, stir in a little water to loosen. Remove from heat.
  5. Stir in remaining 1 tablespoon butter and Parmesan cheese.
  6. Divide polenta between 2 plates. Top evenly with arugula, then sausage mixture. Garnish with parsley.

Tips: Instead of serving sausages with polenta, served over mashed potatoes or risotto.

For a quicker polenta, use instant polenta and cook according to package directions.

Nutrition Information

Per 1/2 of recipe
Calories 670
Fat 43g
Saturated Fat 19g
Cholesterol 110mg
Sodium 2390mg
Carbohydrate 43g
Fiber 5g
Sugars 8g
Protein 27g
prep time
total time