Italian Sausages with Broccoli Rabe and Polenta

If you're like me, you're saying, "Broccoli what?" That's broccoli rabe (pronounced "rob"), or rapini. According to wikipedia, rapini is a source of vitamins A, C, and K, as well as potassium, calcium and iron. If you're like me a couple of years ago, you're also saying, "Polenta? What's polenta?" Similar to grits, it is made of boiled cornmeal. Sounds bland, but actually, this recipe called for basil-garlic seasoned polenta roll, which I thought tasted pretty good. I found it in the organic section next to the tofu. I used Melissa's brand Italian Herb flavor.

Ethan moderately liked the polenta, but Maegan didn't care for any of it, which was ok since this recipe doesn't make a very large amount. Matthew wasn't wild about it, so I'm looking forward to eating leftovers for lunch tomorrow. I guess I won't be keeping this recipe, but it was fun to try anyway. I found it on epicurious.com when I searched for recipes containing broccoli rabe. It is a quick 30-minute meal.

Here's what the broccoli rabe looks like raw. It cooks down a LOT. My skillet was almost too full to put the lid on, and there wasn't enough to cover the bottom of the pan once it was cooked. Its mostly leafy, but has little flower-like parts that sort of look like broccoli. One of the flowers was slightly open, and it was yellow.

Italian Sausages With Broccoli Rabe and Polenta

• 4 tablespoons extra-virgin olive oil
• 4 sweet or spicy Italian sausages 2 large garlic cloves, minced
• 1 12-ounce bunch broccoli rabe, trimmed
• 1 cup canned low-salt chicken broth
• 1/2 of 24-ounce purchased basil-garlic-seasoned polenta roll
• 1/4 cup grated Parmesan cheese

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.