Polenta With Italian Sausage Onions And White Beans
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Instant polenta||1 Cup (16 tbs)|
|Italian sausage||2 Ounce (Hot / Sweet, 1/2 Of A Standard Sausage)|
|Onion||1 Small, thinly sliced|
|Orange juice||2 Tablespoon|
|Canned cannellini beans||19 Ounce (1 Can)|
|Chopped fresh oregano||1 Tablespoon|
|Fennel seeds||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
In a medium pot, bring the stock to a boil; reduce the heat to low.
While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, in a large no-stick frying pan over medium-high heat, cook the sausage for 3 minutes, turning often to brown evenly.
Cover and cook for 2 to 3 minutes, or until the sausage is no longer pink in the center.
Remove the sausage, slice 1/2" thick and set aside; drain off the fat and wipe the pan clean.
Return the pan to the heat and saute the onions for 2 minutes, or until they begin to soften.
Add the orange juice; cover and cook for 3 to 4 minutes, or until the onions are very soft.
Add the beans (with liquid), oregano, fennel seeds, orange rind, parsley and sausage; mix well.