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Chinese Broccoli With Sausage And Polenta
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Submitted by:
Chris |
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Chinese broccoli with spicy Italian sausage served over creamy polenta with parmesan cheese is easy to make and so delicious, you won't have to worry about having any leftovers to put up! |
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INGREDIENTS:
- 2 pound(s) , Chinese Broccoli
- 6 cup(s) , Water
- 1 1/2 teaspoon(s) , Salt
- 1 1/2 cup(s) , Polenta Or Yellow Cornmeal
- 3 tablespoon(s) , Unsalted Butter Softened
- 1/2 cup(s) , Heavy Cream
- 2 tablespoon(s) , Parmesan Cheese Finely Grated
- 2 teaspoon(s) , Olive Oil
- 3/4 pound(s) , Hot Italian Sausage Casings Removed
- 2 whole , Garlic Cloves
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Black Pepper
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| Instructions: |
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. |
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