Categories: Main Dish, Pork, 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 ½ 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 ½ 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.

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