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    You are in: Home / Recipes / Pumpkin Polenta With Italian Sausage and Fennel Recipe
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    Pumpkin Polenta With Italian Sausage and Fennel

    Pumpkin Polenta With Italian Sausage and Fennel. Photo by FLKeysJen

    1/2 Photos of Pumpkin Polenta With Italian Sausage and Fennel

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    7 mins

    25 mins

    Mommy Diva's Note:

    November/December 2005 RR magazine. Looks great for Fall dinners!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a medium nonstick skillet over medium-high heat and brown the sausage.
    2. 2
      Transfer the sausage to a paper towel-lined plate.
    3. 3
      Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel.
    4. 4
      Cook the vegetables over moderate heat until tender but not brown.
    5. 5
      Add the wine and return the sausage to the skillet.
    6. 6
      Cook the wine away, a minute or so.
    7. 7
      In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin.
    8. 8
      Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes (Watch out for splatters.)
    9. 9
      Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese.
    10. 10
      Top the pumpkin polenta with the sausage and fennel.
    11. 11
      Garnish with the chopped parsley and serve.

    Ratings & Reviews:

    • on March 03, 2012

      55

      This recipe was wonderful! It reheated very well the next day so the leftovers made great lunches for my husband and me. We will definitely be making this again. It was so creamy and satisfying. Real comfort food! I had to sub Parmesan for the pecorino romano and I used vermouth instead of white wine, only because I didn't have the original ingredients on hand.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2010

      55

      So it wasn't very pretty, but it WAS VERY YUMMY!!! Wowowowow. I used reduced fat sausage, left out the EVOO & butter, and used parmesan because I had a bag full of it and needed to use it! SO. VERY. DELICIOUS!!! I can not say enough about the taste! And you are not kidding about watching out for boiling polenta. I burned the FIRE out of my hand! Awwww... but it's okay, my mouth is happy :-) I'm definitely making this again, and may try adding other veggies to up the oomph.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2009

      This was a delicious recipe!! All of the flavors go so well together. I loved how the polenta turned a nice light orange color with the addition of the pumpkin. The only change I made to this recipe is that I went with a chicken italian sausage. I could sit and eat a huge bowl of this! Thanks for a great recipe. Its a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pumpkin Polenta With Italian Sausage and Fennel

    Serving Size: 1 (529 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.4
     
    Calories from Fat 190
    47%
    Total Fat 21.2 g
    32%
    Saturated Fat 8.5 g
    42%
    Cholesterol 54.7 mg
    18%
    Sodium 944.4 mg
    39%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 3.2 g
    12%
    Sugars 5.7 g
    22%
    Protein 25.1 g
    50%

    The following items or measurements are not included:

    quick-cooking polenta

    pecorino romano cheese

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