Sausage And Broccoli Rabe With Polenta

1. 1

   In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.

2. 2

   Rinse under cold water and drain again. Cut into 2 inch lengths.

3. 3

   In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.

4. 4

   Remove. When cool enough to handle, cut into slices.

5. 5

   Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.

6. 6

   Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.

7. 7

   Add the sausage, tomatoes, broth, thyme, and 1 1/4 teaspoons of the salt. Bring to a simmer.

8. 8

   Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.

9. 9

   Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.

10. 10

    Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

* Per serving · 4 servings · Values may vary.