Chinese Broccoli With Sausage And Polenta Recipes

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SAUSAGE AND BROCCOLI RABE WITH POLENTA



Sausage and Broccoli Rabe With Polenta image

This is from one of my Food & Wine cookbooks. They recommend serving this with an Italian barbera because it has minimal tannins. Sausage and broccoli sauce freezes and reheats well. You can use either hot or mild Italian sausage. This is also good served over pasta.

Provided by dicentra

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb broccoli rabe, trimmed
4 tablespoons olive oil
1 1/3 lbs Italian sausage
1 onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 1/2 cups crushed tomatoes in puree (from 14 oz can)
1/2 teaspoon dried thyme
2 1/2 teaspoons salt
1/4 cup fresh parsley, chopped
1/8 teaspoon black pepper
4 1/2 cups water
1 1/3 cups cornmeal

Steps:

  • In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
  • Rinse under cold water and drain again. Cut into 2 inch lengths.
  • In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
  • Remove. When cool enough to handle, cut into slices.
  • Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
  • Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
  • Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
  • Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
  • Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
  • Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

Nutrition Facts : Calories 839.2, Fat 56.9, SaturatedFat 16.8, Cholesterol 86.2, Sodium 3336.8, Carbohydrate 44.8, Fiber 6.9, Sugar 3.4, Protein 36.4

BROCCOLI WITH CHINESE SAUSAGE



Broccoli with Chinese Sausage image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings as part of a Chines

Number Of Ingredients 6

6 links of Chinese sausage
2 tablespoons peanut oil
1 (1/4-inch) slice of fresh ginger
1/2 teaspoon salt
1 bunch broccoli, cut into 1 1/2-inch florets and the stems reserved for another use
1 tablespoon dry white wine

Steps:

  • In a metal pie plate or heatproof flat dish set on a round metal rack in a wok or in a steamer steam the sausage, covered, over boiling water for 20 minutes, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it warm, covered, in a preheated 250 degree oven.
  • In a heated wok heat the oil with the ginger and salt over high heat until the oil just begins to smoke, add the broccoli, and stir-fry the mixture for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the mixture for 1 minute, or until the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage.

CHINESE BROCCOLI WITH SAUSAGE AND POLENTA



Chinese Broccoli with Sausage and Polenta image

Categories     Pork     Vegetable     Sauté     Quick & Easy     Sausage     Broccoli     Winter     Simmer     Boil     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

2 lb Chinese broccoli, thick ends trimmed
For polenta
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta (not instant) or yellow cornmeal
3 tablespoons unsalted butter, softened
1/2 cup heavy cream
2 tablespoons finely grated parmesan
For sausage and garlic
2 tablespoons olive oil
3/4 lb hot Italian sausage, casings removed
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook broccoli:
  • 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.
  • Cook polenta:
  • Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
  • Sauté sausage and garlic while polenta cooks:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
  • Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

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