Sundried Tomato Chicken Sausage with Broccoli Rabe and Cheesy Polenta

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Sundried Tomato Chicken Sausage with Broccoli Rabe and Cheesy Polenta
  • Servings: 4
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About this Recipe

Ingredients

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 cup cornmeal
1/2 cup goat cheese
1/4 tsp salt

Directions

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.
Serve.


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