Italian Sausage and Polenta Bake with White Bean Ragout

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A warm, comforting casserole combining Italian sausage with creamy polenta and a savory white bean ragout. This italian-inspired pasta ready in about 60 minutes pairs Italian sausage links, polenta (coarse cornmeal), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 links (about 12 oz) Italian sausage links
• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 tsp, divided salt
• 1 can (15 oz), drained and rinsed canned white beans (cannellini)
• 3 tbsp, divided olive oil
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp chopped fresh rosemary
• 1/4 tsp crushed red pepper flakes
• 1/2 cup grated parmesan cheese
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 4 Italian sausage links and cook for 7-8 minutes, turning occasionally until browned and cooked through. Remove and slice into 1/2-inch pieces.
2. Step 2: In a saucepan, bring 4 cups water and 1/2 tsp salt to a boil. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 20 minutes until thick and creamy. Stir in 1/4 cup grated parmesan cheese and set aside.
3. Step 3: In the same skillet used for sausage, add 2 tbsp olive oil, then sauté 1 finely chopped yellow onion and 3 minced garlic cloves over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Add 1 can (15 oz) drained white beans, 1 tbsp chopped fresh rosemary, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 5 minutes, mashing some beans with the back of a spoon to create a chunky ragout.
5. Step 5: In a baking dish, layer half the creamy polenta, top with the sausage slices and bean ragout, then cover with the remaining polenta. Sprinkle 1/4 cup grated parmesan on top.
6. Step 6: Bake uncovered for 20 minutes until golden and bubbly. Let rest for 5 minutes before serving.