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1
Heat a large nonstick skillet over medium-high heat.
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2
Add the EVOO.
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3
Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4 to 5 minutes.
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4
Add the red onions, fennel, garlic, thyme, salt, and pepper.
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5
Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent.
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6
While the veggies are cooking, start the polenta.
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7
In a sauce pot combine 2 1/2 cups of the chicken stock and 1 cup of milk.
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8
Season the liquid with salt and pepper.
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9
Place over medium-high heat and bring up to a simmer.
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10
Once the veggies have wilted, add the white wine and the remaining 1 1/2 cups of chicken stock to the skillet.
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Turn the heat to high and bring up to a simmer.
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12
Cook to reduce the liquids by half, about 4 to 5 minutes.
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13
Stir in the chopped parsley.
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14
To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together.
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15
Its so cool how fast this happens-right before your eyes!
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16
Add the butter and grated cheese, stirring to combine.
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17
Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk.
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18
Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout.
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19
Garnish with more grated Parmigiano-Reggiano.
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20
Buy stock or broth in aseptic boxes rather than cans.
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21
They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich.
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22
Plus, whatever you dont use can go directly into the refrigerator, without having to transfer it from a can.
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23
If I know I am not going to use my remaining stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat.
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24
(I have had a small revolution of freezer storage space since embracing the freezing of things flat.)
