Historically, polenta is peasant food from northern Italy. This dish of boiled cornmeal is cheap, simple, and filling, making it a staple in the diets of the poor for generations. Today, however, it seems that polenta has joined the ranks of haute cuisine as it pops up on trendy menus and the tables of elite foodies worldwide. Here is a less-than-traditional but oh-so-delicious variation on the joy that is polenta.
1 lb sweet Italian sausage (cut into bite-size pieces)
1 onion (thinly sliced)
1 large bulb fennel (thinly sliced)
3 cups chicken stock
2 tablespoons unsalted butter
1 14 oz can pumpkin puree
1 cup quick-cooking polenta
1 tablespoon fresh thyme (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup dry white wine
1/4 teaspoon ground nutmeg
1 cup pecorino cheese (grated)
Salt
Pepper
Olive oil
Heat olive oil over medium heat. Add sausage and cook until browned. Remove sausages from pan and let sit. Add fennel and onions to pan and saute until tender. Add wine and sausages to pan and cook the alcohol away for a few minutes.
In a separate saucepan, bring the chicken stock and butter to a boil, then stir in the pumpkin puree. Add polenta to the boiling liquid, stirring constantly until desired texture is achieved. Remove polenta from heat and whisk in thyme, nutmeg, salt, pepper, and pecorino cheese. Serve sausage, fennel, and onions over polenta and top with parsley and pecorino for a last minute color and flavor kick.
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