Description
If you aren’t already hooked on fennel, this dish with polenta and a kick of spiced sausage will do the trick.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 lb bulk Italian sausage (use mild if you prefer less spicy)
- 1 large red onion, thinly sliced
- 1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced
- 4 garlic cloves
- 2 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried)
- salt
- fresh ground black pepper
- 1 quart chicken broth
- 1 cup milk
- 3/4 cup dry vermouth or dry white wine
- ¼ cup chopped fresh flat-leaf parsley
- 1 cup quick-cooking polenta
- 2 tablespoons unsalted butter
- ½ cup grated parmigiano-reggiano cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add in sausage, breaking it up as it cooks, until browned, 4-5 minutes.
- 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.
- While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
- Place over med-high heat and bring to a simmer.
- Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
- Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
- To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
- Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
- Serve polenta topped with ragout; garnish with more Parmigiano-Reggiano.
- Category: Main