I think I’ve said this before, but red sauce over polenta has somehow morphed into my comfort food. My favorite of these recipes is a slow-roasted pork shoulder ragu, but that takes all day, and I don’t always have the time.
This recipe is not a direct substitute, but it’s a fine option when time is of the essence. I used turkey sausage to make it lighter, though that was a mistake. The sauce needed the grease and flavor from a pork sausage, I think. And the polenta, as scripted, was a bit too loose for my tastes. I want it to almost be a solid, you know?
Claire, btw, asked for the leftovers in her lunch, which as we all know is its own success.














