This is Winter comfort food at its absolute best. Soft polenta serves as a base for the delicious combination of braised rapini and sausage. One of my favorites.
1 lb. rapini (tough stems removed and cut at the bottom)
4 tbsps. olive oil
1 1/2 lbs. hot Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, chopped
1 1/2 cups crushed tomatoes (I like Cento San Marzano)
1/2 cup white wine
1 1/2 cups chicken broth
1/2 tsp. dried thyme
2 1/2 tsps. sea salt
1/4 cup chopped Italian parsley
1/8 tsp. black pepper (fresh ground)
4 1/2 cups water
1 1/2 cups coarse polenta (De Lallo brand is a good option)
In a large pot of boiling, salted water cook the rapini until tender about two minutes. Drain. Rinse with cold water and drain thoroughly. Cut into two inch lengths.
In a large frying pan, heat one tbsp. of the olive oil over moderately high heat. Add the sausage and cook, turning until browned, about 10 minutes. Remove.
Pour off all but two tbsps. of the fat from the pan. Reduce the heat to low. Add the onion and garlic and cook, stirring occasionally until softened about five minutes. Add the wine, bring to a simmer. Add the cooked sausage, tomatoes, broth, thyme, and 1 1/4 teaspoons of the sea salt. Bring to a simmer. Cook, uncovered, for 15 minutes. Add the rapini, parsley and pepper to the sauce and bring to a simmer.
In a large saucepan, bring the water and remaining 1 1/4 teaspoons of the salt to a boil. Add the polenta in a slow stream, whisking. Whisk in remaining olive oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick about 20 minutes. Serve with the sauce over the polenta.
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