Pumpkin Polenta with Italian Sausage and Fennel

1. 1

   Thinly slice the onion, rather than chop it.

2. 2

   Brown the sausage in the 1 tablespoon of EVOO in a skillet and transfer to a plate lined with a paper towel.

3. 3

   Place the pan back on the stove.

4. 4

   Add another tablespoon of EVOO, the sliced onions, and the fennel.

5. 5

   Saute over moderate heat until tender but not brown.

6. 6

   Add the wine to the skillet and add the sausage back.

7. 7

   Cook the wine away, a minute or so.

8. 8

   Cook the polenta as directed in the master recipe, #209, and stir in the nutmeg when you add the thyme and Pecorino cheese.

9. 9

   Top the cooked polenta with sausage and fennel and garnish with chopped parsley.

No additional tips available.