Pumpkin Polenta with Italian Sausage and Fennel
Recipe information
Yield
4 servings
Ingredients
Omit
Black beans
Pimientos or roasted peppers
Swap
1 pound bulk sweet Italian sausage for the chorizo
Pecorino (Italian sheep’s-milk cheese) for the Manchego
Add
Another tablespoon of EVOO
1 large fennel bulb, quartered, cored, then thinly sliced
1/ 2 cup dry white wine
1/4 teaspoon freshly grated or ground nutmeg (eyeball it)
Preparation
Prep Change
Step 1
Thinly slice the onion, rather than chop it.
Step 2
Brown the sausage in the 1 tablespoon of EVOO in a skillet and transfer to a plate lined with a paper towel. Place the pan back on the stove. Add another tablespoon of EVOO, the sliced onions, and the fennel. Sauté over moderate heat until tender but not brown. Add the wine to the skillet and add the sausage back. Cook the wine away, a minute or so.
Step 3
Cook the polenta as directed in the master recipe, #209, and stir in the nutmeg when you add the thyme and Pecorino cheese. Top the cooked polenta with sausage and fennel and garnish with chopped parsley.
