Ragu Sausage and Polenta Bake #Ragu

READY IN: 35mins


  • 1
    (24 ounce) jar Ragú® Pasta Sauce (chunky roasted garlic pasta sauce)
  • 1
    lb prepared polenta, roll
  • 1
    cup Italian seasoned 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 pepper


  • Preheat the oven to 375 degrees.
  • In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
  • To the same skillet, add the canola oil and heat to 360 degrees.
  • Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
  • Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
  • Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
  • In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
  • Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
  • Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
  • Bake for 20 minutes, just until the ingredients are heated through.
  • Top with the remaining arugula and black pepper. Cut into squares and enjoy.