Chinese Broccoli with Sausage and Polenta

1. 1

   Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves.

2. 2

   Cook stems in a large pot of boiling salted water until just tender, about4 minutes.

3. 3

   Stir in leaves and cook 1 minute.

4. 4

   Drain in a colander, then rinse under cold water to stop cooking.

5. 5

   Do not squeeze out excess water.

6. 6

   Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly.

7. 7

   Cook over moderate heat, whisking, 2 minutes.

8. 8

   Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total.

9. 9

   Stir in butter, cream, and cheese and remove from heat.

10. 10

    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes.

11. 11

    Transfer with a slotted spoon to a plate.

12. 12

    Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.

13. 13

    Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes.

14. 14

    Return sausage to skillet and toss with greens, salt, and pepper.

15. 15

    Serve over polenta.

* Per serving · 4 servings · Values may vary.