This delicious Butternut and Sausage Polenta recipe is from one of our favorite food writers, Melissa Clark. It’s a great recipe using some of our tasty sausages along with winter veggies that you can find locally.
Butternut and Sausage Polenta
1.5 tsp salt
1 bay leaf
1 cup fine polenta (not quick cooking)
5oz seeded and peeled butternut, coarsely grated (about 1 cup)
3 Tbsp unsalted butter
black pepper to taste
1 Tbsp olive oil
1.5 hot or mild Italian sausage, sliced into 1/4 inch rounds
2 tsp minced rosemary
1 tsp fennel seeds (optional)
2 small onions sliced into 1/4 inch half moons
1. In a large pot over medium heat, combine 4.5 cups water, the salt, and the bay leaf. Bring to a boil.
2. Slowly whisk in the polenta, stir in the squash.
3. Reduce heat to medium-low and simmer, stirring frequently until polenta and squash are very tender (20-30 minutes).
4. Stir in butter and black pepper. Taste and adjust seasonings, if needed.
5. While polenta cooks, heat 1 Tbsp 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 cooks through (7-10 minutes). Transfer to a plate.
6. Add more oil to the skillet if it looks dry, then add the onions. Cook, stirring occasionally, until the onions are tender and golden (10-15 minutes). Return sausage to pans and stir to heat through.
7. Spoon polenta into bowls and top with sausage and onion.
8. Enjoy!