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Broccoli Rabe with Sausage and Polenta


  • 2 pounds broccoli rabe, thick ends trimmed
  • 6 cups water
  • 1/2 teaspoon course salt
  • 1/2 cup polenta (not instant) or yellow cornmeal
  • 2 ounces unsalted butter
  • 1/2 cup heavy cream
  • 1 ounce parmesan cheese, grated
  • 2 tablespoons olive oil
  • 4 Aidells Sun-Dried Tomato & Mozzarella Sausage (cut into ½” slices)
  • 2 cloves garlic (thinly sliced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Cooking Instructions

  1. Cook broccoli: Bring a small amount of water to a boil in a saucepan, salt generously. Add the broccoli rabe, cover and steam for 2-3 minutes, until just wilted. Remove the broccoli rabe from the pan and immediately run under cold water to cool.
  2. Cook polenta: Bring water and 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, covered, stirring occasionally for 45 minutes. Stir in butter, cream, and cheese and remove from heat.
  3. While polenta cooks, heat the oil in a large sauté pan. Add the garlic and sauté until golden, about 2 minutes. Add the sausage and broccoli and sauté 2 minutes. Season to taste with salt and pepper and serve over polenta.