Pumpkin Polenta With Italian Sausage and Fennel Recipe

Name: Pumpkin Polenta With Italian Sausage and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO); 1 lb sweet Italian sausage; 1 medium onion, thinly sliced; 3 cups chicken stock; 2 tablespoons unsalted butter; 14 ounces pumpkin puree; 1 cup quick-cooking polenta (or instant); 1 tablespoon fresh thyme, chopped; salt & freshly ground black pepper; 1 cup pecorino romano cheese, shredded; ¼ cup flat leaf parsley, chopped (a generous handful); 1 large fennel bulb (quartered, cored and thinly sliced); ½ cup dry white wine; ¼ teaspoon nutmeg, freshly grated (eyeball it)

Servings: persons

1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO)
1 lb sweet Italian sausage
1 medium onion, thinly sliced
3 cups chicken stock
2 tablespoons unsalted butter
14 ounces pumpkin puree
1 cup quick-cooking polenta (or instant)
1 tablespoon fresh thyme, chopped
salt & freshly ground black pepper
1 cup pecorino romano cheese, shredded
¼ cup flat leaf parsley, chopped (a generous handful)
1 large fennel bulb (quartered, cored and thinly sliced)
½ cup dry white wine
¼ teaspoon nutmeg, freshly grated (eyeball it)

1
Heat a medium nonstick skillet over medium-high heat and brown the sausage.
2
Transfer the sausage to a paper towel-lined plate.
3
Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel.
4
Cook the vegetables over moderate heat until tender but not brown.
5
Add the wine and return the sausage to the skillet.
6
Cook the wine away, a minute or so.
7
In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin.
8
Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes (Watch out for splatters.)
9
Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese.
10
Top the pumpkin polenta with the sausage and fennel.
11
Garnish with the chopped parsley and serve.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO), 1 lb sweet Italian sausage, 1 medium onion, thinly sliced, 3 cups chicken stock, and more.

Yes, Pumpkin Polenta With Italian Sausage and Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Polenta With Italian Sausage and Fennel

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