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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

    Average Rating:

     8 Total Reviews

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    • on March 03, 2012

      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.

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    • on November 03, 2010

      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.

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    • 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.

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    • on November 08, 2008

      Thank you for a wonderful recipe! Well, at least I thought so! It's not often that DH and I completely disagree on a recipe, but we did on this one. I absolutely love the polenta. I used regular polenta, and it was worth it. The pumpkin flavor is subtle in it, but oh so good! (Pumpkin squashes are very subtle in flavor anyway. They provide a very valuable texture and a lovely color, though, as they do in this recipe.) We used HOT turkey sausage, which was appropriate for our diet and preferences, and added about 3/4 pound of cubed bnls/skls chicken breast, too, for extra protein. I would love even MORE fennel (and I would skip the chicken, because the sausage flavor is SO good!). I was tempted to add the chopped fennel "hair" to the polenta... but didn't. I'd love to make it again, but Gato said it didn't work AT ALL for him. To each their own! LOL!

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    • on October 05, 2008

      Just made this for our dinner and, although it was really nice, the disappointment was that we couldn't taste the pumpkin at all. This was after getting an organic pumpkin, roasting it in fresh Italian herbs from our garden and olive oil and making our own puree. The polenta needed a lot more seasoning (even though I used my own chicen stock and also added fresh herbs from the garden to this). However, the combination of the fennel (again from our garden), beautiful fennel and pepper Italian sausages (from the deli), onions and polenta was really good.

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    • on November 13, 2007

      The pumpkin is subtle, and pairs very well with the fennel and sausage. I might like even more fennel, it was the star here. The freshly grated nutmeg is really nice too. I didn't have quick cooking polenta, so made the regular kind (cooks for about 25 minutes). I also subbed dried thyme, since my garden thyme wasn't doing very well. I used low fat sausage, less oil and cheese, and skipped the butter, still with great results!

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    • on October 19, 2007

      A 10 star recipe...GO Chelle! Go Rachael! I used low fat garlic, herb & sundried tomato chicken sausage and canned pumpkin since my market didn't have the puree. Both the polenta and sausage mixture are amazing independent of each other and could be incorporated into other meals. This is really great and I'd love it year-round, not just for Fall meals. Made for the Beverage Tag game.

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    • on October 16, 2007

      This is a nice fall meal. I especially liked the sausage and vegetable mixture. The wine really pulls it all together. I think this will even be better tomorrow when all the flavors get to meld togehther. Thanks!

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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

    Detailed Nutrition Values About Nutrition Info
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