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Ingredientes
- 4 Tbsp. extra-virgin extra virgin olive oil
- 4 x sweet or possibly spicy Italian sausages
- 2 lrg garlic cloves chopped
- 1 bn broccoli rabe - (12 ounce) trimmed
- 1 c. canned low-salt chicken broth
- 1/2 x purchased 24-ounce basil-garlic-seasoned polenta roll
- 1/4 c. grated Parmesan cheese Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat 2 Tbsp. extra-virgin extra virgin olive oil in heavy large skillet over medium heat. Add in sausages. Cover skillet and cook till sausages are brown and cooked through, about 8 min per side. Transfer sausages to plate; tent with foil to keep hot.
- Add in garlic to drippings in same skillet and stir 30 seconds. Add in broccoli rabe and 1/2 c. broth. Cover skillet and cook till broccoli rabe is crisp-tender, about 8 min.
- Meanwhile, heat 2 Tbsp. oil in heavy large saucepan over medium heat. Add in polenta; mash with potato masher till smooth. Fold in remaining 1/2 c. broth and cheese. Simmer till polenta is warmed through, about 5 min. Season polenta with salt and pepper.
- Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Serve roasted bell peppers and olives before this hearty entree. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 2 servings | |
| Calories 1042 | |
| Calories from Fat 884 | 85% |
| Total Fat 98.57g | 123% |
| Saturated Fat 29.42g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1692mg | 71% |
| Potassium 694mg | 20% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.19g | 0% |
| Protein 34.91g | 56% |
