Polenta and Sausage with Caramelized Cabbage and Fennel

polenta and sausage with caramelized fennel

5 from 1 vote

Polenta and Sausage with Caramelized Cabbage and Fennel

Use any kind of cooked polenta you like: firm, creamy, basic, cheesy, etc. You can follow the recipe on your polenta package, use your own favorite recipe, or even buy a pre-cooked log. Sausage choice here is a personal decision as well. I recommend choosing one that doesn't have too many other strong flavors that might compete with the fennel.

Course Main Dish Recipes

Cuisine Italian

Keyword polenta and sausage

Cook Time 10

Additional Time 30

Total Time 40

Servings Servings

Calories 524kcal

Author Robin Donovan

Ingredients

3 tablespoons olive oil
¾ pound red cabbage chopped
2 medium fennel bulbs sliced thin
1 teaspoon salt
4 cooked sausages any kind, sliced
1 15- ounce can cannellini beans
Cooked polenta 4 servings
1 cup about 3 ounces grated Parmesan cheese

Instructions

In a large skillet, heat oil over medium high heat until hot but not smoking. Add cabbage and fennel and cook, stirring occasionally, until very soft and browned (about 30 minutes). Stir in salt and set aside in another dish.
In the same skillet, cook the sausage slices over medium heat, stirring occasionally.
When sausage is almost browned, after 8-10 minutes, toss in the beans to warm them up a bit, and cook a couple minutes more.
Layer a serving of polenta, cabbage and fennel mixture, sausage and beans, and a sprinkle of Parmesan on each plate.

Nutrition