Culinary Creations

Culinary Creations 17 FESTIVE POLENTA WITH BROCCOLI RABE & SPICY ITALIAN SAUSAGE i a o y ud Fam l hen Of The Bern om The Kitc Fr DIRECTIONS 1. In a large stockpot over high heat, bring 10 cups of salted water to a boil. Drop in the garlic cloves and broccoli rabe. Cook until tender, about 2 minutes. Drain thoroughly and set aside. 2. In a large sauté pan, heat 2 tbsp of ol ive oi l over medium heat . Add the onions and sauté unti l translucent, about 5 minutes. Add the sausage, breaking it apart with a wooden spoon, until cooked thoroughly, about 7-10 minutes. Transfer the sausage and onions to a plate with a slotted spoon. 3. Add in the remaining 2 tbsp of olive oil and turn the large sauté pan up to medium-high heat. Add in the red pepper flakes and sauté for about 30 seconds. Add the broccoli rabe and cook for 1-2 minutes. Add the sausage back to the pan along with any juices that have collected at the bottom of the plate. Sauté for another 1-2 minutes. Remove f rom heat and set aside. 4. Meanwhile, in a medium saucepan, bring 4 cups of water and ½ teaspoons of salt to a boil. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring f requently with a wooden spoon, until very thick, about 20 minutes. Add in butter and parmesan cheese. Stir until mixed and remove f rom heat. 5. Spoon out polenta into bowls and top with sausage and broccoli rabe mixture. 6. Sprinkle with pomegranate seeds. 7. Serve immediately in warm bowls. INGREDIENTS • 1 Bunch Of Broccoli Rabe, Washed, Ends Trimmed And Cut Into Bite Sized Pieces • 2 Cloves Of Garlic • 4 tbsp Olive Oil • 1 Medium Onion, Diced • ½ lb Schneiders Hot Italian Sausage Meat • 1 tsp Red Pepper Flakes • 4 Cups Water • ½ tsp Salt • 1 Cup Of Cornmeal • 1 tbsp Of Butter • ¼ Grated Parmesan Cheese • 1 Cup Pomegranate Seeds