Ingredients
4
tbsp 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
Directions
1.
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.
2.
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.
3.
Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.
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