"If you've ever had grits and liked them, you'll like polenta. If you like corn, you'll like polenta. If you like soft, velvety dishes like risotto, you'll like polenta." —Rach


Credit: Christopher Testani

Recipe Summary test


This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Heat the chicken stock and milk in a large round-bottom pan, such as a risotto pot or Dutch oven, over low until barely simmering.

  • Whisk in the polenta until smooth, 2 to 3 minutes; season with salt and pepper. Simmer over low heat, stirring occasionally, until thickened and creamy, 20 to 25 minutes. Stir in cheeses until melted.

  • In a large skillet, heat 1 tbsp. EVOO, one turn of the pan, over medium-high. Add the sausage, breaking up meat with a spoon, and cook until browned, 5 to 6 minutes. Transfer to a paper towel–lined plate. Add the remaining 2 tbsp. EVOO, two turns of the pan, then stir in the fennel and onion; season with salt and pepper. Cook until softened, about 5 minutes. Add 1/2 cup water and simmer until it evaporates. Add the garlic; stir for 2 minutes, then pour in the white wine (or the stock and vinegar). Simmer until liquid has evaporated. Return sausage to pan, stirring to incorporate.

  • Ladle the polenta into shallow bowls and top with fennel, onions, and sausage.