This is a great weeknight dish. Microwaving the polenta saves a lot of time and stirring.
2 lb Chinese broccoli or broccolini thick ends trimmed
2 – 3 c water
1 1/2 tsp salt
1 c polenta
1 TBSP butter
1/4 c heavy cream
4 TBSP grated parmesan
3/4 lb hot Italian sausage, casings removed
6 garlic cloves, minced
Red pepper flakes to taste
1 tsp salt
1/2 tsp black pepper
Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Steam a large pot of boiling salted water until just tender, about 4 minutes. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.
In a microwaveable dish combine 2 c water, salt and polenta and microwave on hight for 3 minutes, stir, add more water if getting too thick. Cook at 2 minute intervals until smooth, adding more water as needed. Stir in butter, cream, and cheese and cook 40 seconds and stir.
Sauté sausage a 12-inch heavy skillet over moderately high heat breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Reduce heat to moderate, then cook garlic, chili peppers and broccoli to skillet, stirring, until heated through about 2 minutes.
Serve over polenta.
Serves 4.
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