Pumpkin Polenta With Sausage, Fennel, & Roasted Pumpkin Ragu Tarifi

Malzemeler

• . Roasted Pumpkin: 2 1/2 Cups Diced Pumpkin Or Other Winter Squash, 2 Tablespoons Olive Oil. Sausage Ragu: 2 Tablespoons Olive Oil, 4 Links Italian Sausage, Meat Removed From Casings, 1 Medium Onion, Peeled & Diced, 1 Fennel Bulb, Trimmed, Cored & Diced, 3 Cloves Garlic, Peeled & Minced, 1 Tablespoons Chopped Fresh Sage, Salt & Pepper, 1 Cup Dry White Wine, 1/3 Cup Chopped Fresh Parsley. Pumpkin Polenta: 1 Cup Quick Or Instant Polenta, 2 Cups Pumpkin Puree, 1 Tablespoon Finely Chopped Fresh Sage, Salt & Pepper, 3 Cups Vegetable or Chicken Broth, 1 Cup Grated Parmesan or Pecorino Cheese, 2 Tablespoons Butter

Hazırlanışı

1. Preheat oven to 400 degrees F. Toss the diced pumpkin with the olive oil and spread over a baking sheet. Bake the pumpkin until fork tender and lightly browned, turning once or twice while baking, then set aside until needed. In a heavy skillet, heat the olive oil and cook the sausage meat until lightly browned, breaking it up as it cooks. Add the onions and fennel to the skillet, and cook until tender, about 5 minutes. Add the garlic to the skillet and cook a minute or two until fragrant. Add the sage, season and salt and pepper, then add the wine. Cook over medium high heat until the wine has almost completely dissolved into the ragu, mix in the parsley and roasted pumpkin, and keep warm. In a pot, mix the polenta with the broth, pumpkin puree, sage, salt and pepper and cook until tender following manufacture's directions. Once cooked, stir the butter and grated cheese into the polenta. Spoon the polenta onto four individual bowls, then top with sausage ragu and serve immediately.

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