Sausage with Roasted Fennel and Leeks
Preheat the oven to 425°F.
On a rimmed baking sheet, place the sliced fennel and leeks and drizzle with olive oil. Season with salt and pepper and toss to coat.
Place the baking sheet in the oven and roast until the fennel and leeks are golden brown and softened.
In a skillet on the stovetop over medium-high heat, add the sausage and brown on all sides. Reduce the heat and cook, until the internal temperature reaches 165°F. Alternatively, roast the sausage in the oven on a rimmed baking sheet, turning once or twice, until the internal temperature reaches 165°F.
Remove the sausage and fennel and leaks, and let rest for 5 minutes before serving over White Corn Polenta with Grana Padano. Garnish with shaved Grana Padano, a drizzle of olive oil, the reserved fennel fronds, and fresh lemon wedges, if using. Enjoy!
White Corn Polenta with Grana Padano
In a large pot over medium-high heat, bring 4 cups of water to a boil. Add the butter and salt, then add the polenta while whisking constantly. Cook, stirring constantly, until the mixture starts to bubble, then reduce the heat to medium-low.
Cook, stirring frequently with a whisk, until the polenta is tender and has absorbed the liquid.
Stir in the cream, and mascarpone and cook for 5 minutes, stirring constantly.
Stir in the Grana Padano, and taste for seasoning.
Remove from heat and pour the polenta onto a large platter and serve immediately.
