ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA
Categories Sauté Parmesan Sausage Fall Broccoli Rabe Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- 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.
ITALIAN SAUSAGE WITH POLENTA
This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.
SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE
Categories Leafy Green Pork Tomato High Fiber Fall Gourmet
Yield Serves 4 generously
Number Of Ingredients 14
Steps:
- On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
- Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
- Serve polenta sprinkled with Parmesan.
- To make basic polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
SAUSAGE AND BROCCOLI RABE WITH POLENTA
This is from one of my Food & Wine cookbooks. They recommend serving this with an Italian barbera because it has minimal tannins. Sausage and broccoli sauce freezes and reheats well. You can use either hot or mild Italian sausage. This is also good served over pasta.
Provided by dicentra
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
- Rinse under cold water and drain again. Cut into 2 inch lengths.
- In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
- Remove. When cool enough to handle, cut into slices.
- Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
- Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
- Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
- Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
- Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
- Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.
Nutrition Facts : Calories 839.2, Fat 56.9, SaturatedFat 16.8, Cholesterol 86.2, Sodium 3336.8, Carbohydrate 44.8, Fiber 6.9, Sugar 3.4, Protein 36.4
BROCCOLI RABE WITH HOT ITALIAN SAUSAGE
Provided by Molly O'Neill
Categories main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the broccoli rabe and blanch for 1 minute. Drain and set aside.
- Place the sausage in a large skillet over medium-high heat. Cook, breaking up the sausage with the back of a fork until crumbly. When the sausage begins to release its fat, add the onion and cook, stirring frequently, until the sausage is browned, about 7 minutes. Pour off as much of the fat as possible.
- Reduce the heat to medium and stir in the chicken broth. Lay the broccoli rabe over the sausage, season with the salt and pepper, cover with a lid and cook until the broccoli rabe is tender, about 10 minutes.
- Divide the broccoli rabe among 4 plates. Spoon the sausage and broth over it and serve immediately with roasted potatoes.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 21 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 948 milligrams, Sugar 3 grams
ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE
A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!
Provided by Bakerette87
Categories World Cuisine Recipes European Italian
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
- When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 35.9 g, Cholesterol 43.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 8.9 g, Sodium 707.4 mg, Sugar 2.2 g
POLENTA WITH BROCCOLI RABE
Provided by Marian Burros
Categories dinner, easy, lunch, weekday, main course, side dish
Time 35m
Yield 4 servings as main dish or 8 as a side
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
- Heat oil in a nonstick skillet. Saute the garlic for 30 seconds. Stir in rabe and coat with oil. Cook over medium heat until it begins to soften.
- Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
- Meanwhile bring water to a boil, then reduce to a simmer. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken. Do not let mixture become so thick that it cannot be stirred.
- Stir in the cheese and salt. Stir in rabe and spoon into a shallow baking dish. Place under broiler for about 2 minutes, just until the top begins to brown. Watch carefully.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 8 grams
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