Ingredients
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1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO)
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1 lb sweet Italian sausage
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1 medium onion, thinly sliced
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3 cups chicken stock
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2 tablespoons unsalted butter
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14 ounces pumpkin puree
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1 cup quick-cooking polenta (or instant)
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1 tablespoon fresh thyme, chopped
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salt & freshly ground black pepper
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1 cup pecorino romano cheese, shredded
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1/4 cup flat leaf parsley, chopped (a generous handful)
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1 large fennel bulb (quartered, cored and thinly sliced)
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1/2 cup dry white wine
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1/4 teaspoon nutmeg, freshly grated (eyeball it)
Instructions
- Heat a medium nonstick skillet over medium-high heat and brown the sausage.
- Transfer the sausage to a paper towel-lined plate.
- Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel.
- Cook the vegetables over moderate heat until tender but not brown.
- Add the wine and return the sausage to the skillet.
- Cook the wine away, a minute or so.
- In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin.
- Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes (Watch out for splatters.)
- Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese.
- Top the pumpkin polenta with the sausage and fennel.
- Garnish with the chopped parsley and serve.