Sausage And Fennel Ragout With Creamy Polenta

1. 1

   Heat a large nonstick skillet over medium-high heat; add in olive oil.

2. 2

   Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.

3. 3

   Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.

4. 4

   While the vegetables are cooking, start the polenta: In a saucepan, combine 2 1/2 cups chicken broth and milk; season with salt and pepper.

5. 5

   Place over med-high heat and bring to a simmer.

6. 6

   Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 1/2 cups chicken broth to the skillet; increase heat to high and bring up to a simmer.

7. 7

   Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.

8. 8

   To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.

9. 9

   Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).

10. 10

    Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.