Polenta With Sausage and Onion
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 1½ pounds sweet or hot Italian pork or turkey sausage, sliced into ¼-inch rounds
  • 2 teaspoons minced rosemary
  • ½ to 1 teaspoon chili flakes
  • 2 small onions, peeled, halved, and sliced into ¼-inch half moons
  • 1 cup dry white wine
  • 1 tablespoon dijon mustard
  • Rosemary sprigs, for garnish (optional)
  • Cherry tomatoes, halved, for garnish (optional)
  • Butternut Squash Polenta
  1. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. Add rosemary and chili flakes if using and cook for a minute more. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
  2. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Don't rush this step, you want the onions to be soft and sweet. Add 1 cup dry white wine and cook down until reduced by ½. Stir in the mustard. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary and cherry tomatoes.
Recipe by Nerds with Knives at https://nerdswithknives.com/polenta-with-sausage-and-onion/