Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Trim 1 medium fennel bulb, reserving its fronds. Remove the tough core and thinly slice the bulb. Halve 10.5 oz cherry tomatoes and finely chop 2 garlic cloves.

2. 2.

   Bring 3 cups water and 1/2 teaspoon Morton kosher salt flakes to a boil in a heavy saucepan. Gradually whisk in 3/4 cup polenta. Reduce to low and cook at a gentle bubble for 30–35 minutes, stirring frequently, until tender and creamy. If it becomes stiff before it is tender, stir in 2 tablespoons water at a time. Prepare the ragù while it cooks.

3. 3.

   Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add 1 lb mild Italian sausage and break it into walnut-sized crumbles. Cook for 7–9 minutes, turning occasionally, until well browned. Transfer to a plate, leaving about 2 tablespoons fat in the skillet; discard excess fat.

4. 4.

   Add the sliced fennel to the skillet. Cook over medium heat for 7–8 minutes, stirring occasionally, until softened and golden at the edges. Add the chopped garlic and 1/2 teaspoon fennel seeds; stir for 30 seconds.

5. 5.

   Pour in 1/3 cup dry white wine and scrape up the browned bits. Simmer for 2 minutes. Add the halved tomatoes, 1/4 teaspoon Morton kosher salt flakes, and 1/4 teaspoon black pepper. Return the browned sausage and its juices to the skillet. Add 1/2 cup water and simmer uncovered for 15–18 minutes, stirring occasionally and gently crushing the tomatoes, until the sauce is thick and glossy and the largest sausage crumbles reach 160°F.

6. 6.

   When the polenta is tender, stir in 2 tablespoons unsalted butter, 1/4 cup heavy cream, and 1/2 cup finely grated Parmesan. Keep covered over the lowest heat until the ragù is ready, loosening with 2 tablespoons hot water if needed. The sausage and Parmesan provide additional seasoning.

7. 7.

   Divide the creamy polenta between two shallow bowls. Spoon the sausage-and-fennel ragù over the center, leaving a border of polenta visible, and finish with the reserved fennel fronds.

Want more detail? See the temperature guide.