Step 1

Heat your oven to 400 degrees F and set out a small roasting pan or 9-by-13-inch baking dish.

Step 2

Trim away the top of the fennel, reserving the fronds, and slice the bulb into thin wedges. Peel and slice the onions through the root into thin wedges and add along with the fennel into the pan. Add in the beans and garlic cloves and drizzle with 1 tablespoon of olive oil. Sprinkle over the bouillon powder, if using, and season with salt and pepper. If using bouillon, hold back a little on the salt as it is quite salty. Toss well to combine and pour in 1 cup (250 milliliters) water.

Step 3

Roast until tender and lightly golden, 30 to 35 minutes. At this point, if getting ahead, you can set the vegetables aside to cool to room temperature, then cover the pan and place in the fridge for up to 2 days. Alternatively, you can continue with the recipe below.

Step 4

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in the polenta then cover with a lid, turn the heat down to medium-low and cook, stirring occasionally, for 15 to 20 minutes.

Step 5

Place a medium skillet over medium-high heat and add in about 1 teaspoon of oil. Sear the sausages until golden, 2 to 3 minutes per side.

Step 6

Meanwhile, toss the rapini with 2 teaspoons of olive oil in a large bowl as well as the zest from the lemon, the crushed red pepper flakes and a pinch of salt. Add the greens to the pan of roasted vegetables, top with the seared sausages and return to the oven until the greens are tender and the sausages are cooked through, 15 minutes.

Step 7

Remove the roasted garlic cloves from the pan and discard their papery skins. Transfer to a small bowl and squash into a paste. Add half of the garlic paste into the polenta along with the cheese and stir well to combine. Season to taste with salt and pepper and cover and keep warm over low heat.

Step 8

Add the remaining garlic back into the pan, squeeze over the lemon juice and toss to combine.

Step 9

To serve, scoop the polenta into shallow bowls and top with the roasted veg and sausages. Scatter with the reserved fennel fronds and add a few shavings of Parmigiano-Reggiano, if you’d like.