Butternut Squash Polenta with Sausage and Onions

by Copicut Staff August 09, 2017

Time: 45 minutes
Yield: 4 Servings

INGREDIENTS

  • 1 ½teaspoons 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 ½ 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)

INSTRUCTIONS

  1. 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.
  2. 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.
Recipe courtesy of Melissa Clark, The New York Times


Copicut Staff
Copicut Staff

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