Description
If you aren’t already hooked on fennel, this dish with polenta and a kick of spiced sausage will do the trick.
Ingredients
Units
Scale
- 1 tbsp extra virgin olive oil
- 1 lb (450 g) 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 tbsp chopped fresh thyme leaves (or 1 tbsp dried)
- salt
- fresh ground black pepper
- 1 quart (950 ml) chicken broth
- 1 cup (240 ml) milk
- 3/4 cup (180 ml) dry vermouth or dry white wine
- 1/4 cup fresh chopped flat-leaf parsley
- 1 cup (240 ml) quick-cooking polenta
- 2 tbsp unsalted butter
- 1/2 cup (50 g) 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 1/2 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 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 570