Polenta with Sausage and Rapini

Automne 2007
food and drink

BY: Emily Richards

As comforting as mashed potatoes, polenta fills your tummy with warmth and nutrition. The cornmeal is cooked to become smooth and thick; topped with garlic-spiked rapini and sausage, this is an easy dinner for an autumn evening. For a more casual presentation, stir the rapini and sausage mixture into the polenta before serving.

1 bunch rapini, trimmed
1 cup (250 mL) water
2 tbsp (25 mL) extra virgin olive oil
2 Italian sausages, casings removed
4 cloves garlic, minced
¼ tsp (1 mL) hot pepper flakes
¼ tsp (1 mL) salt

4 cups (1 L) low-sodium chicken stock
1 cup (250 mL) cornmeal
½ cup (125 mL) water
1/3 cup (75 mL) freshly grated Parmigiano Reggiano cheese
2 tbsp (25 mL) chopped fresh Italian parsley
Shaved Parmigiano Reggiano cheese, optional

1. Chop rapini coarsely. Bring water to boil in large nonstick skillet. Add rapini, cover and steam for about 7 minutes, stirring occasionally or until tender. Drain well and set aside.

2. Return skillet to medium heat and add oil. Cook sausage, breaking up with spoon for about 6 minutes or until no longer pink inside. Add rapini, garlic, hot pepper flakes and salt; cook for 5 minutes or until beginning to become golden.

3. To make polenta, bring stock to a boil in saucepan and gradually whisk in cornmeal. Bring to a gentle simmer, stirring frequently, for about 12 minutes or until polenta mounds on spoon. Stir in water to loosen slightly and stir in cheese and parsley until cheese is melted.

4. Spoon polenta into shallow soup bowls and top with rapini and sausage mixture. Top with shaved cheese, if using.

Serves 4

What to Serve

Stock Type388900