Sauteed Polenta With Sweet Italian Sausage And Broccoli Rabe Food

PENNE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
• Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

BROCCOLI RABE WITH SAUSAGE

Steps:

• Fill a large pot with chicken broth and 1 cup water; add broccoli rabe. Bring to a boil and cook until nearly tender, about 5 minutes. Drain.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage; cook, stirring to break into small pieces, until crumbly and browned, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broccoli rabe, remaining 1 tablespoon olive oil, red pepper flakes, salt, and pepper. Cook until broccoli rabe is tender, about 3 minutes more.

POLENTA WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Get the Polenta HERE! Put a stockpot over high heat and bring 12 cups of salted water to a boil. Put a large sauté pan over a medium flame and heat the oil. Add the sausage and cook until well browned, about 7-10 minutes. Turn off the flame and transfer the sausage to a plate with a slotted spoon. Drop the garlic cloves and the broccoli rabe into the water. Cook for 1-2 minutes. Drain the broccoli rabe and set aside. Turn the flame back on under the sauté pan to medium-high. Add the broccoli rabe and cook 1-2 minutes. Add the sausage back to the pan along with any juices that have collected at the bottom of the plate. Sauté for another 1-2 minutes. Remove from heat and set aside. Cook the Polenta according to the package instructions. For 1 1/2 cups of Polenta bring 3 cups of water to a boil. Stream in the Polenta slowly while stirring to prevent clumps. Stir until thickened, about 3 minutes. Remove from heat and stir in the broccoli rabe and sausage. Serve immediately in warm bowls.

ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA

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.

BROCCOLI RABE AND ITALIAN SAUSAGE OVER POLENTA

Steps:

• 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.

SAUSAGE AND BROCCOLI RABE WITH POLENTA

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain. Rinse with cold water and drain thoroughly. 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 1/4 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 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Serve with the sauce.
• Wine Recommendation: This rustic dish wants a red wine, but the broccoli rabe's bite will combine with tannin to create an unpleasant bitterness. Opt for an Italian barbera; it has minimal tannin.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE RECIPE

Steps:

• Remove the sausage from the casing and crumble into small pieces.
• Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
• Bring a large pot of liberally salted water to a boil.
• In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
• Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
• Drop the broccoli rabe into to the pot of boiling water.
• At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
• Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
• Add the sausage back into the pan and toss to combine. Remove pan from the heat.
• Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
• Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
• Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.

POLENTA WITH BROCCOLI RABE

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.

SAUSAGE AND BROCCOLI RABE WITH POLENTA

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.

CHINESE BROCCOLI WITH SAUSAGE AND POLENTA

Steps:

• Cook broccoli:
• Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.
• Cook polenta:
• Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
• Sauté sausage and garlic while polenta cooks:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
• Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

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.