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Grilled Polenta with Sausage

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

If you cannot find broccoli rabe, you can use chopped kale, Swiss chard or other hearty greens instead. Wash thoroughly to remove any grit, remove the stems and coarsely chop.


  • 2 Tbs. olive oil
  • 1 lb. Italian sausages, casings removed and meat crumbled
  • 2 garlic cloves, minced
  • 2 lb. broccoli rabe, coarsely chopped
  • 1/2 cup chicken broth
  • 1/4 tsp. red pepper flakes
  • Salt, to taste
  • 1 creamy polenta round in a 9-inch pan (see related recipe at left), at room temperature


Cook the broccoli and sausage
In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and sauté, stirring occasionally, until browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the broccoli rabe and broth and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the broccoli rabe is crisp-tender, about 10 minutes. Add the red pepper flakes and season with salt.

Grill the polenta
Meanwhile, prepare a medium-hot fire in a grill. Lightly oil the grill rack. Alternatively, preheat a grill pan on the stovetop over medium-high heat.

Turn the polenta out onto a cutting board and cut into 8 wedges. Brush the polenta wedges with the remaining 1 Tbs. olive oil. Place on the grill rack or grill pan and cover. Grill, turning once, until heated through, about 5 minutes.

Arrange 2 polenta wedges on each of 4 plates, spoon the sausage and broccoli alongside and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).