Sausage and Fennel Ragout With Creamy Polenta |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
1 lb bulk sweet italian sausage |
1 large red onion, thinly sliced |
1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced |
4 garlic cloves |
2 tablespoons chopped fresh thyme leaves |
salt |
fresh ground black pepper |
1 quart chicken broth |
1 cup milk |
3/4 cup dry white wine |
1/4 cup chopped fresh flat-leaf parsley |
1 cup quick-cooking polenta |
2 tablespoons unsalted butter |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. Heat a large nonstick skillet over medium-high heat; add in olive oil.
2. Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
3. 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.
4. While the vegetables are cooking, start the polenta: In a saucepan, combine 2 1/2 cups chicken broth and milk; season with salt and pepper.
5. Place over med-high heat and bring to a simmer.
6. Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 1/2 cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
7. Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
8. To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
9. Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
10. Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
|
|