Chinese Broccoli with Sausage and Polenta

By Dr_Mom

Ingredients

• Polenta:
• 2 lb Chinese broccoli, thick ends trimmed
• 6 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta (not instant) or yellow cornmeal
• 3 tablespoons unsalted butter, softened
• 1/2 cup heavy cream
• 2 tablespoons finely grated parmesan
• For sausage and garlic:
• 2 tablespoons olive oil
• 3/4 lb hot Italian sausage, casings removed
• 2 garlic cloves, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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.