1. Cook the sausage
Heat olive oil in a skillet over medium-high heat.
Add sausage (remove casing if needed). Break it up with a spatula and cook for 4–5 minutes until browned.

2. Add fennel & onion
Add sliced fennel, sliced onion, and garlic.
Cook for 6–7 minutes until vegetables soften and become slightly caramelized.

3. Season
Add salt and pepper to taste.
Tip: A pinch of red pepper flakes adds lovely heat.

4. Prepare the polenta
Bring 2 cups of water (or broth) to a boil.
Slowly whisk in 1 cup instant polenta.
Reduce heat and whisk for 2–3 minutes until thick and creamy.

5. Add butter + parmesan
Stir in butter and parmesan until melted and smooth.

6. Serve
Spoon creamy polenta into bowls and top with the sausage-fennel mixture.

Notes / Tips

Best sides: roasted broccoli, simple green salad

Add-ins: cherry tomatoes, spinach, kale

Substitutes:
✔ turkey sausage
✔ chicken sausage
✔ plant-based sausage

Extra flavor: splash of white wine when cooking onions