It happens every year without fail: the summer cold. I know I’m not alone in this as a bunch of people in my office are also sick (I blame you), but is there anything worse? Waking up this morning feeling like crap, I knew I would want something comforting but easy for dinner. Brian grilled up some hot italian sausages (I par-boiled them first to make sure they were fully cooked without getting too charred on the grill), while I stayed in and whipped up super-quick sauteed garlicky broccoli rabe and 3 minute instant polenta. I threw in some defrosted roasted corn (love this product from Trader Joe’s) to add some texture to the polenta. Now, excuse me while I bury my face in a box of kleenex and sip on a digestivo of NyQuil.
Grilled Sausages with Broccoli Rabe and Roasted Corn Polenta
Inspired by Rachael Ray
What I used:
- 1 1/2 pounds hot Italian sausages (I used pork)
- 1 tbsp olive oil, plus extra for brushing
- 1 large bundle broccoli rabe, about 3-4″ stems removed
- salt, pepper, crushed red chili flakes
- 3 garlic cloves, thinly sliced
- 2 cups low-sodium chicken broth
- 1 cup milk (I used 1%)
- 1 cup quick-cooking/instant polenta (Pastene brand)
- 1/2 cup thawed roasted corn kernels
- 2 tbsp butter
- 1/2 cup grated parmesan cheese
What I did:
- For the sausages, fill a high-sided skillet with 3-4″ of water and bring that to a boil. Once boiling, drop the sausages in and boil for 10 minutes. Transfer to a grill (outdoor or in a grill-pan indoors would be fine) and char on all sides for about 5 minutes total. Let rest for a few minutes and slice on a diagonal.
- For the broccoli rabe, bring a large pot of water to boil. Season the water with salt and add the broccoli rabe. Cook for 2-3 minutes and drain. Heat a tbsp of olive oil in a skillet over medium-high heat. Add the garlic and a pinch of red chili flakes and cook gently for a couple of minutes until the garlic is fragrant. Add the drained broccoli rabe and saute for a couple of minutes. Season with salt and pepper.
- For the polenta, bring the chicken broth and milk to a low boil. Whisk in the instant polenta and stir for a minute or two until it has thickened. Turn the heat off and add the corn, butter, and cheese. Taste for seasoning and add salt and pepper to taste.
- To serve, spoon the polenta on a plate or shallow bowl and top with the broccoli rabe, sliced sausages, and additional sprinkle of cheese.