Polenta al Sugo is a hearty and comforting Italian meal made with creamy polenta simmered in a rich, piquant tomato sauce, traditionally served without meat.
Polenta al Sugo is a classic Italian recipe that shows how comforting simple ingredients can be. Unlike northern Italian polenta, often served with meat, this southern-style version is made with soft polenta topped with a rich tomato sauce.
Why you’ll love this recipe
Inspired by traditional family cooking, this easy recipe uses simple ingredients you may already have in your pantry.
Vegetarian, light, and wholesome, these attributes are often linked to longevity and vitality.
Soft, creamy polenta paired with bright tomato sugo makes a hearty yet gentle meal, perfect for the whole family.
Ingredients to make creamy Polenta al Sugo
Polenta
The heart of the dish, polenta, is creamy, satisfying, and naturally gluten-free, making a healthy foundation for a plant-based meal.
Polenta is a traditional Italian dish made from ground cornmeal, cooked slowly until it becomes creamy and soft. Its mild flavor makes it the perfect base for flavorful sauces like this simple tomato sugo.
tomatoes
To make this sauce as authentic as possible, use whole ripe tomatoes, preferably Italian plum varieties. Diced, pureed tomatoes, tomato paste or passata are already processed, and lack the sweet taste of fresh ripe plum tomatoes.
If you have an abundance of fresh tomatoes, try making a rustic Italian bread salad like Panzanella for another delicious option.
onion
A A sweet onion variety, such as Texas Sweets or Walla Walla, helps balance the acidity of tomatoes and caramelizes beautifully. Yellow, white, or even shallots also work well.
garlic
Fresh garlic gives the sauce depth and aroma. If you’re sensitive, you can substitute with garlic powder or omit it altogether.
basil
Fresh basil leaves add classic Italian flavor to the sauce. Dried basil is an acceptable alternative when fresh isn’t available. Alternatively, you can go with parsley instead.
Olive Oil
Use extra virgin olive oil for the best result. It elevates the sauce and adds healthy fats to the dish.
Parmesan (Parmigiano Reggiano) or Granna Padano
A sprinkle of freshly grated Parmesan adds umami taste. It’s optional but highly recommended for extra richness.
Other italian dishes for your inspiration
How to make polenta with tomato sauce
First step: Prepare the Tomato Sugo (Pomodoro Sauce)
Begin by peeling your fresh tomatoes. Score each with a shallow “X”, blanch in boiling water for 30 seconds to 1 minute until the skin loosens, then plunge into an ice-water bath to cool. The skins should slip right off.
In a large saucepan over medium heat, warm the extra virgin olive oil, sauté chopped onion until translucent (around 5 minutes), then add minced garlic and cook until fragrant (about 1 minute).
Add your peeled tomatoes (broken into chunks) and torn basil leaves. Bring to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for about 10–15 minutes. This slow simmer allows flavors to meld and the sauce to thicken beautifully.
Lastly, season with salt (and pepper if desired), then blend to a smooth consistency using an immersion blender.
Second step: Cook the Polenta
While your sugo gently simmers:
Bring a pot of salted water to a boil.
Gradually whisk in the polenta and reduce the heat to a gentle simmer. Cook slowly, stirring occasionally at first and more regularly as it thickens, until the polenta becomes creamy and smooth, usually around 40 minutes.
Once ready, you can enrich it by stirring in grated cheese (if you like), though even plain, it cradles the tomato sauce beautifully.
Third step: Plate and Serve
Spoon a generous portion of creamy polenta onto each plate or shallow bowl. Ladle the warm tomato sugo over the top.
Garnish with a drizzle of extra virgin olive oil, fresh basil, and/or a sprinkle of grated cheese.
How to serve this delicious Italian dish
You can serve it individually on each plate or bowl and top a generous amount of the tomato sugo. A traditional way of enjoying polenta in southern Italy is in a family style. They spread the polenta onto a large wooden board or platter, pour the tomato sauce over the top, and let everyone help themselves.
Drizzle of extra virgin olive oil and a few fresh basil leaves make a perfect finish.
Add a sprinkle of freshly grated Parmigiano Reggiano or Pecorino Romano for extra depth of flavor.
You can also serve it alongside a crisp green salad or slices of warm, crusty bread to soak up every bit of sauce.
How to store it?
Store leftover polenta and sauce separately in airtight containers. Both will keep well in the fridge for up to 3 days.
The tomato sugo freezes beautifully for up to 3 months. Polenta can also be frozen, but it’s best to let it firm up first, then slice it into portions and wrap it tightly before freezing.
You can reheat polenta gently on the stovetop with a splash of water, milk, or broth, stirring until creamy again. If it’s firm, you can also slice and pan-fry or grill.
The sauce is easy to warm in a saucepan over low heat.
Best tips
Whisk slowly when adding polenta: Gradually pour the cornmeal into boiling water while whisking to prevent lumps.
Cook low and slow: Polenta needs gentle heat and patience—stirring often will keep it creamy and smooth.
Adjust consistency: If your polenta thickens too much, stir in a splash of water, milk, or broth to loosen it.
Season at the end: Taste your sugo just before serving and adjust with salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
Finish with olive oil or Parmesan: A drizzle of extra virgin olive oil or freshly grated Parmesan takes the dish from simple to special.
Can I use canned tomatoes?
While fresh ripe plum tomatoes give the sweetest and most authentic flavor, you can also use canned tomatoes if fresh ones aren’t available. Look for whole peeled canned tomatoes, preferably Italian varieties like San Marzano. Avoid pre-flavored pasta sauces since they often contain added salt, sugar, and spices that change the simplicity of the dish.
Can I make this meal with meat?
Yes, you can. While Polenta al Sugo is traditionally a meatless, comforting dish, it also pairs beautifully with meat. For a heartier version, try simmering the tomato sugo with Italian meatballs to make creamy polenta with polpette al sugo (meatballs and sauce). You can also try simmering the tomato sugo with Italian sausage, ground beef, chicken, or pork.
Polenta Al Sugo – Italian Recipe with Tomato Sauce
Equipment
Ingredients
Sugo di Pomodro
Instructions
- Begin by peeling your fresh tomatoes. Score each with a shallow “X”, blanch in boiling water for 30 seconds to 1 minute until the skin loosens, then plunge into an ice-water bath to cool. The skins should slip right off.4 tomatoes
- In a large saucepan over medium heat, warm the extra virgin olive oil, sauté chopped onion until translucent (around 5 minutes), then add minced garlic and cook until fragrant (about 1 minute).2 tbsp olive oil, 1 onion, 2 cloves garlic
- Add your peeled tomatoes (broken into chunks) and torn basil leaves. Bring to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for about 10–15 minutes. This slow simmer allows flavors to meld and the sauce to thicken beautifully.¼ cup basil
- Lastly, season with salt (and pepper if desired), then blend to a smooth consistency using an immersion blender.salt
- While your sugo gently simmers:
- Bring a pot of salted water to a boil.
- Gradually whisk in the polenta and reduce the heat to a gentle simmer. Cook slowly, stirring occasionally at first and more regularly as it thickens, until the polenta becomes creamy and smooth, usually around 40 minutes.2 cups polenta, 2 teaspoons salt
- Once ready, you can enrich it by stirring in grated cheese (if you like), though even plain, it cradles the tomato sauce beautifully.1 tablespoon parmesan
- Spoon a generous portion of creamy polenta onto each plate or shallow bowl. Ladle the warm tomato sugo over the top.
- Garnish with a drizzle of extra virgin olive oil, fresh basil, and/or a sprinkle of grated cheese.
