Recipe by Mommy Diva
November/December 2005 RR magazine. Looks great for Fall dinners!
Top Review by emkatc
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.
- 1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO)
- 1 lb sweet Italian sausage
- 1 medium onion, thinly sliced
- 3 cups chicken stock
- 2 tablespoons unsalted butter
- 14 ounces pumpkin puree
- 1 cup quick-cooking polenta (or instant)
- 1 tablespoon fresh thyme, chopped
- salt & freshly ground black pepper
- 1 cup pecorino romano cheese, shredded
- 1⁄4 cup flat leaf parsley, chopped (a generous handful)
- 1 large fennel bulb (quartered, cored and thinly sliced)
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon nutmeg, freshly grated (eyeball it)
Directions See How It's Made
- 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.