Grilled Polenta with Sausage
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).