SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA

Sausage and Fennel Ragout with Creamy Polenta image

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound 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, chopped
2 tablespoons fresh thyme leaves (4 sprigs, stripped and chopped)
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup milk
3/4 cup dry white wine
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1 cup quick-cooking polenta (found in Italian foods or specialty foods aisles)
2 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano (a couple of healthy handfuls), plus some for garnish

Steps:

Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4 to 5 minutes. Add the red onions, fennel, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta.
In a sauce pot combine 2 1/2 cups of the chicken stock and 1 cup of milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer.
Once the veggies have wilted, add the white wine and the remaining 1 1/2 cups of chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4 to 5 minutes. Stir in the chopped parsley.
To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. It's so cool how fast this happens-right before your eyes! Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk.
Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano.
Buy stock or broth in aseptic boxes rather than cans. They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich. Plus, whatever you don't use can go directly into the refrigerator, without having to transfer it from a can. If I know I am not going to use my remaining stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat. (I have had a small revolution of freezer storage space since embracing the freezing of things flat.)