Chinese Broccoli with Sausage and Polenta

Chinese Broccoli with Sausage and Polenta
Photo by Rita Maas


  • 1 ½ cups polenta (not instant) or yellow cornmeal
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ cup heavy cream
  • ¾ pound hot Italian sausage
  • 2 pounds Chinese broccoli
  • 6 cups water
  • + 5 more ingredients
    • ½ teaspoon black pepper
    • 2 garlic cloves
    • 3 tablespoons unsalted butter
    • 1 ½ teaspoons salt
    • 2 tablespoons finely grated parmesan

Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water. Brin...

View full recipe at Epicurious


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