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Recipe

Broccoli Rabe and Italian Sausage Over Polenta

This deeply flavored shortcut sauté is as flavorful as a weekend-project long braise. Served over quick-cooking soft polenta, it’s classic comfort food.

Ingredients

  • 12 oz. sweet or hot Italian sausage, casings removed
  • 1 lb. broccoli rabe, cut into 1-inch lengths
  • 1-1/2 Tbs. minced garlic
  • 1/4 cup dry white wine
  • 1-1/2 cups canned crushed tomatoes
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup plus 2 Tbs. (optional) grated Parmigiano-Reggiano; more for garnish
  • 1 cup instant polenta

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 260
  • Fat (g): 30
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 35
  • Sodium (mg): 1070
  • Carbohydrates (g): 63
  • Fiber (g): 7
  • Sugar (g): 6
  • Protein (g): 21

Preparation

  • Heat 1 Tbs. of the oil in a medium Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned, about 10 minutes. Transfer the sausage to a bowl. Add the remaining 3 Tbs. oil, the broccoli rabe, and garlic, and stir until fragrant, about 1 minute. Add the wine, scraping up any brown bits from the bottom of the pan. Add the tomatoes, stock, 3/4 tsp. salt, and 1/4 tsp. pepper. Lower the heat to medium, cover, and cook until the broccoli rabe is crisp-tender, about 7 minutes. Add the reserved sausage, parsley, and cheese, and season to taste with more salt and pepper.
  • Meanwhile, bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add 1-1/2 tsp. salt, and whisk in the polenta. Reduce the heat to low, and cook, stirring, until the polenta is thick and smooth, about 3 minutes. Stir in the 2 Tbs. grated cheese, if using.
  • Divide the polenta among 4 wide bowls. Top with generous portions of the sausage stew and more grated cheese on top.

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