Ingredients for Polenta:
5 cups water
1 cup coarse-ground cornmeal
1 teaspoon kosher salt
1/2 cup grated Pecorino Romano Cheese (I used our regular grated cheese!)
Preheat the oven to 375 degrees. Pour the water into a Dutch Oven, then whisk in the cornmeal and salt. Bake uncovered, for 45 minutes. Remove from the oven and whisk. Return the polenta to the oven and bake until it thickens a bit more, about 10 more minutes.
Ingredients for Broccoli Rabe and Sausage:
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links
2 tablespoons water
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 pound broccoli rabe, woody stems trimmed
1 cup canned crushed tomatoes
1/2 teaspoon kosher salt (I would take this out!)
While the polenta bakes, cook the broccoli rabe and sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and water, cover, and cook until just firm, about 5 minutes. Uncover the skillet, increase the heat to high, and cook the sausages, turning as necessary, until browned all over and the water evaporates, about 4 minutes. Transfer to a plate and keep warm; leave about 1 tablespoon of drippings in the skillet and discard the rest.
Reduce the heat to medium, add the garlic to the drippings, and cook, stirring frequently, until golden brown, about 2 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the broccoli rabe, crushed tomatoes with juices, and salt; increase the heat to medium-high,, cover and cook, stirring occasionally, until the broccoli rabe is tender, about 4 minutes. Nestle the sausages in the greens, spoon sauce over and around them, and cook until heated through.
Just before serving, stir the polenta until smooth, then stir in the cheese. Spoon the polenta onto a serving platter and arrange the greens and sausages over the top.
Enjoy!
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