1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (529g) Recipe makes 4 servings The following items or measurements are not included below: quick-cooking polenta 1 cup pecorino romano cheese
Calories 399
Calories from Fat 190		(47%)
Amount Per Serving		%DV
	Total Fat 21.2g	32%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 944mg		39%
Potassium 1102mg		31%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 3.1g	12%
	Sugars 5.7g
Protein 25.1g		50%
detailed view... how is this calculated?

people who like this recipe also like:

Green Chile Enchilada Casserole

By: smellyvegetarian

Refried Beans

By: DiB's

Chicken Mole 'lasagna'.....easy and Good!

By: kiwidutch

Iron Chef Chinese - Chef Chen's Mapo Tofu

By: Rinshinomori

Sweet and Tangy Sloppy Joes

By: Kelly M.

Pumpkin Polenta With Italian Sausage and Fennel

Recipe #248982 | 32 min | 7 min prep

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mommy Diva
Aug 27, 2007

November/December 2005 RR magazine. Looks great for Fall dinners!

SERVES 4 (change servings and units)

Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO)
1 lb sweet Italian sausage
1 medium onion, thinly sliced
3 cups chicken stock
2 tablespoons unsalted butter
14 ounces pumpkin puree
1 cup quick-cooking polenta (or instant)
1 tablespoon fresh thyme, chopped
salt & freshly ground black pepper
1 cup pecorino romano cheese, shredded
1/4 cup flat leaf parsley, chopped (a generous handful)
1 large fennel bulb (quartered, cored and thinly sliced)
1/2 cup dry white wine
1/4 teaspoon nutmeg, freshly grated (eyeball it)

Directions

1
Heat a medium nonstick skillet over medium-high heat and brown the sausage.
2
Transfer the sausage to a paper towel-lined plate.
3
Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel.
4
Cook the vegetables over moderate heat until tender but not brown.
5
Add the wine and return the sausage to the skillet.
6
Cook the wine away, a minute or so.
7
In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin.
8
Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes (Watch out for splatters.)
9
Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese.
10
Top the pumpkin polenta with the sausage and fennel.
11
Garnish with the chopped parsley and serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Italian Chicken

Moroccan Fried Eggs With Cumin and Salt

Spam Scrambled Eggs

Cream of Tomato and Horseradish Soup

Quinoa and Oatmeal Cereal Heart Healthy

Featured Reviews for This Recipe

From: Tia Mouse

On Nov 8, 2008

Thank you for a wonderful recipe! Well, at least I thought so! It's not often that DH and I completely disagree on a recipe, but we did on this one. I absolutely love the polenta. I used regular polenta, and it was worth it. The pumpkin flavor is subtle in it, but oh so good! (Pumpkin squashes are very subtle in flavor anyway. They provide a very valuable texture and a lovely color, though, as they do in this recipe.) We used HOT turkey sausage, which was appropriate for our diet and preferences, and added about 3/4 pound of cubed bnls/skls chicken breast, too, for extra protein. I would love even MORE fennel (and I would skip the chicken, because the sausage flavor is SO good!). I was tempted to add the chopped fennel "hair" to the polenta... but didn't. I'd love to make it again, but Gato said it didn't work AT ALL for him. To each their own! LOL!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bridget C

On Oct 5, 2008

Just made this for our dinner and, although it was really nice, the disappointment was that we couldn't taste the pumpkin at all. This was after getting an organic pumpkin, roasting it in fresh Italian herbs from our garden and olive oil and making our own puree. The polenta needed a lot more seasoning (even though I used my own chicen stock and also added fresh herbs from the garden to this). However, the combination of the fennel (again from our garden), beautiful fennel and pepper Italian sausages (from the deli), onions and polenta was really good.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #391008

On Feb 18, 2009

This was a delicious recipe!! All of the flavors go so well together. I loved how the polenta turned a nice light orange color with the addition of the pumpkin. The only change I made to this recipe is that I went with a chicken italian sausage. I could sit and eat a huge bowl of this! Thanks for a great recipe. Its a keeper.

1 people found this review helpful

Was this review helpful to you? YES | NO

From: susie cooks

On Oct 16, 2007

This is a nice fall meal. I especially liked the sausage and vegetable mixture. The wine really pulls it all together. I think this will even be better tomorrow when all the flavors get to meld togehther. Thanks!

1 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews