Sausage And Fennel Ragout With Creamy Polenta - cooking recipe

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

Preparation

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 1/2 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 1/2 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.