As comforting as mashed potatoes, polenta fills your tummy with warmth and nutrition. The cornmeal is cooked until smooth and thick, and then topped with garlic-spiked rapini. Adding sausage makes this a hearty dinner.

Ingredients

  • 1 cup (250 mL) water
  • 1 bunch rapini, trimmed and coarsely chopped
  • 2 tbsp extra virgin olive oil
  • 2 Italian sausages, casings removed
  • 4 cloves garlic, minced
  • 1 mL hot pepper flakes
  • 1 mL salt
  • 4 cups (1 L) Chicken Stock
  • 1 cup (250 mL) cornmeal
  • 125 mL water
  • 1⁄3 cup freshly grated Parmigiano Reggiano cheese
  • 2 tbsp chopped fresh Italian
  • Parsley
  • Shaved Parmigiano Reggiano cheese (to taste)

Instructions

  1. Bring water to a boil in a large non-stick skillet. Add rapini, cover and steam for about seven minutes, stirring occasionally or until tender. Drain well and set aside.
  2. Return skillet to medium heat and add oil. Cook sausage, breaking up with spoon, for about six minutes or until no longer pink inside. Add rapini, garlic, hot pepper flakes and salt; cook for five minutes or until beginning to turn golden.
  3. For the polenta: bring stock to a boil in saucepan and gradually whisk in cornmeal. Bring to a gentle simmer, stirring frequently, for about 12 minutes or until polenta mounds on spoon.
  4. Stir in water to loosen slightly. Stir in cheese and parsley until cheese is melted. Spoon polenta into shallow soup bowls and top with rapini and sausage mixture. Sprinkle with shaved Parmesan, if desired.
  5. For a more casual presentation, you can stir the rapini and sausage mixture into the polenta before serving.