Sausage and Broccoli Rabe with Polenta
Discover the perfect fusion of comfort and savory goodness with this Sausage and Broccoli Rabe with Polenta recipe. Tender, slightly bitter broccoli rabe is sautéed with fragrant garlic and a hint of red pepper flakes, pairing harmoniously with juicy Italian sausage for a hearty and flavorful topping. Served over a creamy, Parmesan-infused polenta, this dish boasts a delightful balance of textures and bold flavors. Perfect for weeknight dinners or cozy gatherings, this recipe offers a fulfilling meal in under an hour and is customizable with mild or spicy sausage to suit your palate. Garnish with extra Parmesan and a drizzle of olive oil for an irresistibly comforting finish.
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Recipe Information
Ingredients
- 1 bunch Broccoli rabe
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 0.5 teaspoons Crushed red pepper flakes
- 4 links Italian sausage (mild or spicy)
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water or chicken stock
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Trim the tough ends and large stems from the broccoli rabe. Rinse thoroughly under cold water.
Bring a large pot of salted water to a boil and blanch the broccoli rabe for 2-3 minutes until bright green and slightly tender. Drain and plunge into a bowl of ice water to stop cooking. Drain again and pat dry.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and cook, turning occasionally, for 8-10 minutes or until browned and fully cooked. Remove from the skillet and set aside to rest. Once cool, slice the sausages into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low heat. Add the garlic (minced) and red pepper flakes and sauté for 1-2 minutes until fragrant.
Add the blanched broccoli rabe to the skillet and sauté for 4-5 minutes, tossing occasionally. Season with a pinch of salt and pepper. Stir in the sliced sausage and cook for an additional 2-3 minutes to combine the flavors. Set aside while you prepare the polenta.
In a medium saucepan, bring the water or chicken stock to a boil. Gradually whisk in the polenta, pouring in a thin, steady stream to avoid clumping.
Lower the heat to medium-low and cook the polenta, stirring frequently, for about 15-20 minutes, or until thick and creamy. If the polenta becomes too thick, add a small amount of water or stock to loosen it.
Stir in the Parmesan cheese, butter, and 1 teaspoon of salt. Season with black pepper to taste and remove from heat.
To serve, divide the polenta among plates or shallow bowls. Top with the sausage and broccoli rabe mixture. Optionally, garnish with extra grated Parmesan cheese and a drizzle of olive oil.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 3.3 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
