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ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA

Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.

Ingredients
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

Preparation
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.

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