Pumpkin Polenta with Italian Sausage and Fennel Rachael Ray   From Every Day with Rachael Ray November-December 2005 FOUR SERVINGS 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan 1 pound bulk sweet Italian sausage 1 medium onion, thinly sliced 3 cups chicken stock 2 tablespoons unsalted butter One 14-ounce can pumpkin puree 1 cup quick-cooking or instant polenta 1 tablespoon fresh thyme, chopped Salt and freshly ground pepper 1 cup shredded Pecorino Romano cheese 1/4 cup chopped flat-leaf parsley (a generous handful) 1 large fennel bulb--quartered, cored and thinly sliced 1/2 cup dry white wine 1/4 teaspoon freshly grated nutmeg (eyeball it) 1. Heat a medium nonstick skillet over medium-high heat and brown the sausage. Transfer the sausage to a paper towel-lined plate. Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel. Cook the vegetables over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet. Cook the wine away, a minute or so. 2. 2. In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese. Top the pumpkin polenta with the sausage and fennel. Garnish with the chopped parsley and serve.

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