Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced
and sugared strawberries over ricotta cheesecake to complete the meal.
4 tablespoons extra-virgin olive oil
4 sweet or spicy Italian sausages
2 large garlic cloves, minced
1 12-ounce bunch broccoli rabe, trimmed
1 cup canned low-salt chicken broth
1/2 of 24-ounce purchased basil-garlic-seasoned polenta roll
1/4 cup grated Parmesan cheese
Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over medium
heat. Add sausages. Cover skillet and cook until sausages are brown and cooked
through, about 8 minutes per side. Transfer sausages to plate; tent with foil to
keep warm. Add garlic to drippings in same skillet and stir 30 seconds. Add
broccoli rabe and 1/2 cup broth. Cover skillet and cook until broccoli rabe is
crisp-tender, about 8 minutes.
Meanwhile, heat 2 tablespoons oil in
heavy large saucepan over medium heat. Add polenta; mash with potato masher
until smooth. Mix in remaining 1/2 cup broth and cheese. Simmer until polenta is
warmed through, about 5 minutes. Season polenta with salt and pepper.
Spoon polenta onto 2 plates. Top
with sausages and broccoli rabe.
Makes 2 servings; can be doubled.
Main Course Recipes