RECIPE

Grilled Corn Polenta with Sausages and Broccoli Rabe

You can make this meal all year round, but it’s one of Rach’s favorite summertime meals!

Ingredients

  • 1 1/2 pounds hot or sweet Italian sausages – pork, chicken or turkey
  • 3 ears corn on the cob, husked
  • 3 tablespoons extra virgin olive oil (EVOO), plus extra for brushing
  • 1 1/4-1 1/2 pounds broccoli rabe (1 large bundle)
  • Salt and pepper
  • 1 fresh Fresno chili pepper or other medium-heat chili pepper, seeded and chopped
  • 1 bulb spring garlic or 3-4 large cloves garlic, thinly sliced
  • Freshly grated nutmeg
  • 2 cups chicken stock
  • 1 cup milk
  • 1 cup quick-cooking polenta – for coarser polenta, use quick-cook method on coarse corn meal, which takes about 20-25 minutes (use directions on side of bag)
  • 2 tablespoons butter
  • Grated Pecorino Romano cheese (a couple of handfuls)

Preparation

Bring a few inches of water to a boil in a skillet and let the sausages cook for 10 minutes.


Pre-heat grill or grill pan over medium to medium-high heat.


Brush the sausages and corn with EVOO. Grill the corn until charred evenly; cool to handle, scrape the kernels and reserve.


Boil the broccoli rabe in few inches of salted water to remove the bitterness, 2-3 minutes; drain.


Place the sausages on the grill to crisp up the casings. Remove and cover to keep warm.


Heat the EVOO in a skillet over medium heat. Add the chili peppers and garlic and stir for 1-2 minutes. Add the broccoli rabe and heat through. Season with salt, pepper and nutmeg, then reduce the heat to low to keep warm.


Heat the chicken stock and milk to a low boil. Whisk in the polenta; thicken for 2-3 minutes, then add the butter, cheese and half of corn. Slice the sausages on an angle.


Serve the polenta in shallow bowls topped with a sprinkle of the remaining corn, sliced sausages and a pile of broccoli rabe with chili peppers and garlic.

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Rachael Ray