Polenta with Sausage & Fennel

Makes 6
Prep 20 m
Chill 60 m
Cook 5 m
Grill 10 m



  1. 1 of 1 Line 11 x 7 x 2-inch baking pan with foil; coat with cooking spray. In saucepan, bring milk, 3/4 teaspoon salt, fennel seeds and 1/8 teaspoon pepper to simmering. Whisk in cornmeal; cook, whisking, until polenta is thick and smooth, 3 minutes. Stir in Parmesan. Spread in pan; cover. Refrigerate 1 hour or until firm.


  1. 1 of 4 In bowl, whisk juice, oil, remaining salt and pepper. Remove stalks, fronds from fennel. Leaving core intact, cut fennel and onions in 1-inch wedges; add to lemon.
  2. 2 of 4 In saucepan of boiling water, cook sausage 5 minutes. Drain; cut sausages lengthwise in half.
  3. 3 of 4 Heat grill. Cut firm polenta into 6 squares.
  4. 4 of 4 Grill sausages, fennel and onion 10 minutes and grill polenta 4 minutes, turning each halfway through. Drizzle with any remaining dressing. Makes 6 servings.
Nutrition Information for Polenta with Sausage & Fennel
Servings Per Recipe: 6
Per Serving: 22 g pro., 473 kcal cal., 66 mg chol., 10 g sat. fat, 39 g carb., 26 g Fat, total, 7 g fiber, 1164 mg sodium