Sausage and Fennel Ragout With Creamy Polenta

READY IN: 45mins




  • Heat a large nonstick skillet over medium-high heat; add in olive oil.
  • Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
  • Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
  • While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
  • Place over med-high heat and bring to a simmer.
  • Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
  • Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
  • To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
  • Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
  • Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.