Cheesy Polenta with Sausage, Fennel & Onions
Ingredients
- 960 ml chicken stock
- 480 ml milk
- 360 ml polenta or cornmeal
- 240 ml shredded fontina
- 50 g grated Parmigiano-Reggiano
- 3 tbsp. EVOO
- 1 lb. sweet Italian sausage, casings removed
- 1 medium bulb fennel-trimmed, quartered, cored, and thinly sliced
- 1 large red or yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 120 ml white wine, or 1 cup chicken stock plus a splash of white wine
- Vinegar
Instructions
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Heat the chicken stock and milk in a large round-bottom pan, such as a risotto pot or Dutch oven, over low until barely simmering. Whisk in the polenta until smooth, 2 to 3 minutes; season with salt and pepper. Simmer over low heat, stirring occasionally, until thickened and creamy, 20 to 25 minutes. Stir in cheeses until melted.
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In a large skillet, heat 1 tbsp. EVOO, one turn of the pan, over medium-high. Add the sausage, breaking up meat with a spoon, and cook until browned, 5 to 6 minutes. Transfer to a paper towel-lined plate.
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Add the remaining 2 tbsp. EVOO, two turns of the pan, then stir in the fennel and onion; season with salt and pepper. Cook until softened, about 5 minutes. Add NaN ml water and simmer until it evaporates.
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Add the garlic; stir for 2 2 minutes, then pour in the white wine (or the stock and vinegar). Simmer until liquid has evaporated. Return sausage to pan, stirring to incorporate.
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Ladle the polenta into shallow bowls and top with fennel, onions, and sausage.
Notes
Imported from Mela.
