|1 Pkg||Schneider’s Sundried Tomato Chicken Sausages, cut into 1 ½ inch rounds|
|1||clove garlic, minced|
|1/4 tsp||chili flakes|
|1 tbsp||parsley, chopped|
|1 bunch||broccoli rabe or rapini, coarsely chopped|
|3 1/2 cups||2% milk|
|1/2 cup||goat cheese|
Fill a large frying pan half full with water and bring to a boil. Add broccoli rabe and cook until bright green and wilted, about 1 min. Drain and set aside.
Bring milk to a boil in a large saucepan. Measure 1/2 cup milk and set aside.
Heat same frying pan over medium high. Add the olive oil and cook the sausages until browned, about 3 min. Stir in broccoli until combined. Add garlic and chili flakes, cook for 1 minute. Add Parsley and season to taste.
Whisk the cornmeal and salt into milk and cook until thickened but still loose, about 1 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in reserved milk and goat cheese, then divide polenta among 4 bowls. Top with sausage and broccoli rabe.
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