Pumpkin Polenta with Italian Sausage and Fennel
Indulge in the comforting fusion of autumn flavors and Italian-inspired flair with this hearty Pumpkin Polenta with Italian Sausage and Fennel. Creamy, velvety polenta is elevated with earthy pumpkin purée, rich Parmesan cheese, and a splash of savory chicken or vegetable stock, creating a subtly sweet and luxurious base. Topped with tender caramelized fennel, fragrant garlic, and perfectly seared Italian sausage—choose between mild or spicy for your desired heat—this dish is a symphony of textures and aromas. Garnished with fresh parsley and an optional sprinkle of Parmesan, it’s an elegant yet easy dinner perfect for cozy nights or fall gatherings. Ready in under an hour, this gluten-free dish impresses with its balance of sweet, savory, and spicy notes. Your new autumn comfort classic awaits!
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Recipe Information
Ingredients
- 1 cup pumpkin purée
- 1 cup polenta (coarse-ground cornmeal)
- 4 cups chicken or vegetable stock
- 3 tablespoons unsalted butter
- 0.5 cup Parmesan cheese, grated
- 12 ounces Italian sausage (mild or spicy)
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, bring chicken or vegetable stock to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Lower the heat to a simmer.
Stir in the pumpkin purée and 2 tablespoons of butter. Cook, stirring occasionally, for 20-25 minutes, or until the polenta is creamy and thickened.
Stir in the grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cover and keep warm while preparing the sausage and fennel.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces with a spatula. Cook until browned and fully cooked, about 7-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining olive oil. Stir in the thinly sliced fennel and cook over medium heat, stirring occasionally, for 8-10 minutes, or until the fennel softens and caramelizes slightly.
Add the minced garlic, thyme, red pepper flakes (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the fennel. Cook for another 1-2 minutes until fragrant.
Return the cooked sausage to the skillet and stir to combine with the fennel mixture. Cook for an additional 2-3 minutes to heat through.
To serve, divide the pumpkin polenta evenly among 4 bowls. Top with the sausage and fennel mixture. Garnish with freshly chopped parsley and an optional sprinkle of additional Parmesan cheese.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
