INGREDIENTS

INSTRUCTIONS

In a heavy saucepan bring water and salt to a boil and gradually whisk in
cornmeal in a thin stream. Cook polenta over moderately low heat (it should
be barely boiling), stirring constantly, until very thick and pulls away
from side of pan, about 40 minutes for cornmeal and about 15 minutes for
instant polenta. Remove pan from heat and cover to keep warm. Stir polenta
just before using. Polenta will keep warm, covered, about 20 minutes. Makes
about 3 cups.
On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick
and cool to room temperature. Polenta may be made 2 days ahead and chilled,
covered.
In a large non-stick skillet heat 1 tablespoon oil over moderately high
heat until hot but not smoking and brown sausage. Add water and cook
sausage, covered, turning occasionally, until cooked through, about 10
minutes. Remove lid and cook mixture until any remaining water is
evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining
in skillet. Cool sausages slightly and slice diagonally.
Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet saute
polenta in 2 batches in reserved fat over moderately high heat, turning
occasionally, adding additional oil to skillet if necessary, until golden
on both sides. Transfer polenta as cooked with a slotted spoon to bowl with
sausage and cover.
In skillet heat remaining tablespoon oil over moderately high heat until
hot but not smoking and saute broccoli rabe with salt to taste, stirring,
until just wilted. Add garlic paste and saute, stirring, 1 minute. Stir in
remaining ingredients and simmer, stirring, until tomato paste is
incorporated and sauce is slightly thickened. Add sausage and polenta and
cook until heated through.
Serve polenta sprinkled with Parmesan.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8811
Posted to MC-Recipe Digest V1 #460 by Angele Freeman <jfreeman@netusa1.net>
on Jan 31, 1997.

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