Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe Recipe

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Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe
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Ingredients
13
Count
Nutrition
680
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve polenta sprinkled with Parmesan.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 680.03 Kcal (2847 kJ)
Calories from fat 390.36 Kcal
% Daily Value*
Total Fat 43.37g 67%
Cholesterol 86.17mg 29%
Sodium 1724.68mg 72%
Potassium 944.25mg 20%
Total Carbs 47.79g 16%
Sugars 15.24g 61%
Dietary Fiber 9.9g 40%
Protein 24.71g 49%
Vitamin C 231.1mg 385%
Vitamin A 4.5mg 151%
Iron 122.8mg 682%
Calcium 173.3mg 17%
Amount Per 100 g
Calories 82.84 Kcal (347 kJ)
Calories from fat 47.56 Kcal
% Daily Value*
Total Fat 5.28g 67%
Cholesterol 10.5mg 29%
Sodium 210.11mg 72%
Potassium 115.03mg 20%
Total Carbs 5.82g 16%
Sugars 1.86g 61%
Dietary Fiber 1.21g 40%
Protein 3.01g 49%
Vitamin C 28.2mg 385%
Vitamin A 0.6mg 151%
Iron 15mg 682%
Calcium 21.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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