This is the topping that we made to go on the Butternut Squash Polenta. It’s one of those really satisfying, but incredibly simple recipes that barely takes any prep. Once you’ve got the polenta going, you can relax, have a little wine (since you’ve already opened it to make the sauce so, why not?), do a little chopping, and you’re ready to cook.
There aren’t a lot of ingredients in this so use the best quality sausage you can get. It works well with pork but I really love using turkey sausage from DiPaola‘s. You can get it at several farmers’ markets around New York City but sadly, we have’t seen it around here yet.
A great vegetarian option would be to use cannellini beans. Rinse them well and sauté them with a little olive oil, garlic, rosemary and chile flakes.
This was adapted from Melissa Clark’s version. I wanted a bit of a sauce to go with it so I added the wine and mustard. The result is a delicious, savory, quick and easy dinner.