Pumpkin Polenta With Italian Sausage and Fennel

Name: Pumpkin Polenta With Italian Sausage and Fennel
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters chicken stock; 118 milliliters dry white wine; 1 Tbsp extra virgin olive oil , 1 turn of the pan (evoo); 1 large fennel bulb (quartered, cored and thinly sliced); 59 milliliters flat leaf parsley , chopped (a generous handful); 1 Tbsp fresh thyme , chopped; 454 grams sweet italian sausage; 0 teaspoons nutmeg , freshly grated (eyeball it); 1 medium onion , thinly sliced; 237 milliliters pecorino romano cheese , shredded; 397 grams pumpkin puree; 237 milliliters quick-cooking polenta (or instant); 4 servings salt & freshly ground black pepper; 2 Tbsps unsalted butter

Pumpkin Polenta With Italian Sausage and Fennel is a gluten free main course. One portion of this dish contains approximately 34g of protein, 56g of fat, and a total of 800 calories. This recipe serves 4. If you have nutmeg, butter, quick-cooking polenta, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 32 minutes.