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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.



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


  • 3 cups chicken stock
  • 1/2 cup quick cooking cornmeal
  • 1 oz Emmenthal or Gruyere cheese, grated
  • Salt and freshly ground pepper, to season


Rapini, sausage, and pepper sauté 

  1. In a large skillet with a lid heat olive oil on medium setting. 
  2. 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. 
  3. 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.


  1. 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. 
  2. Stir polenta and add the grated cheese and adjust the seasoning.


  1. Serve a spoon of polenta with the rapini, and sausage mixture. Enjoy! 

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