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Rapini, sausage and pepper sauté over creamy cornmeal
This hearty winter saute is the perfect all-in-one pot dinner. You can stretch your dollar even more by serving it over some easy creamy polenta.
YIELDS
4
Ingredients
Rapini, sausage and pepper sauté
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 sausages, sliced into rounds
- 3 cloves garlic, sliced
- 1 red pepper, cut in large dice
- 2 stalks celery, sliced
- 1 head rapini, washed and blanched, cut into thirds
- Salt and cracked black pepper, to taste
- Splash of water, if necessary
Polenta
- 3 cups chicken stock
- 1/2 cup quick cooking cornmeal
- 1 oz Emmenthal or Gruyere cheese, grated
- Salt and freshly ground pepper, to season
Directions
Rapini, sausage, and pepper sauté
- In a large skillet with a lid heat olive oil on medium setting.
- Add sausage and onions. Brown lightly on all sides until onions are soft and sausage is golden, stirring often for about three to four minutes.
- Add the garlic, red pepper, celery, and blanched rapini continue to cook over medium heat, just to soften, for two to three more minutes. Season with salt and pepper. Add a splash of water if dry, cover with lid, and steam for a few minutes until all vegetables are tender.
Polenta
- Meanwhile, in a small pot bring chicken stock to a boil over a high setting. Add the instant polenta in a slow steady stream while stirring with a wooden spoon. Season with salt and pepper and reduce to low. Simmer uncovered for four to five minutes.
- Stir polenta and add the grated cheese and adjust the seasoning.
Serve
- Serve a spoon of polenta with the rapini, and sausage mixture. Enjoy!
