Braised Fennel, Spicy Sausage on Creamy Polenta
1/3 c. extra virgin olive oil
1 t. salt
Gently heat oil. Add fennel
Toss with oil
or until very soft and golden brown. Reserve.
If you like a sauce, this recipe can be adapted by adding to the cooked sausage
1/4 c. white wine, reduced dry and followed by 1/2 c. cream. Simmer for about 2 minutes until desired thickness.
Or
Add 1 15 oz. can of tomatoes, juice and seeds removed, diced and 1/2 c. rough chopped basil leaves. Simmer with sausage for about 3 minutes. Try to use San Marzano tomatoes.
1/2 c. grated parmesan cheese
2 T. butter
salt and pepper to taste
Spoon polenta into four bowls and make a well in the middle. Top with sausage and fennel.
Note: The fennel and sausage can be prepared ahead and reheated so that the final preparation only involves the making of the polenta.
Comments
Post a Comment