Butternut Squash Polenta With Sausage & Onion

Photo by Tempest R.
Adapted from nytimes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from nytimes.com

Ingredients

  • 1 1/2

    teaspoons kosher salt, more as needed

  • 1

    bay leaf

  • 1

    cup fine polenta (not quick cooking)

  • 5

    ounces seeded and peeled butternut squash, coarsely grated (1 cup)

  • 3

    tablespoons unsalted butter

  • Black pepper, as needed

  • 1

    tablespoon extra-virgin olive oil, more as needed

  • 1 1/2

    pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds

  • 2

    teaspoons minced rosemary

  • 1

    teaspoon fennel seeds (optional)

  • 2

    small onions, peeled, halved, and sliced into 1/4-inch half moons

  • Rosemary sprigs, for garnish (optional)

Directions

In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

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