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Sausage and Fennel Ragout With Creamy Polenta

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“Rachael Ray”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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