Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Polenta |
| ¾ cup | Yellow cornmeal |
| 29 ounces | Low-sodium chicken broth; defatted, divided |
| 2 tablespoons | Freshly grated romano cheese |
| 1 tablespoon | Chopped fresh flat-leaf parsley |
| ¼ teaspoon | Freshly ground pepper |
| 1½ pounds | Broccoli; trimmed |
| 1 teaspoon | Vegetable oil |
| ½ pounds | Italian turkey sausage; cut into 1-inch |
| \N \N | ; pieces |
| 1 cup | Sliced onions |
| ½ teaspoon | Minced garlic |
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1. Make polenta: Combine cornmeal and 3 cups broth in a 1½-quart microwaveproof casserole with lid. Cover and microwave on High 9 minutes, stirring every 3 minutes. Stir in cheese, parsley and pepper; set aside.
2. Combine broccoli with remaining broth in a 1-quart microwaveproof casserole with lid. Cover and microwave on High 3 to 5 minutes, until almost tender.
3. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage and cook until golden on all sides; 8 to 10 minutes. Transfer to a plate and keep warm. Add onions and cook until tender, 4 minutes. Add garlic and cook 30 seconds until fragrant. Return sausage to skillet with cooked broccoli and chicken broth. Bring to boil and boil 1 minute. Serve with polenta.
Prep time: 5 minutes Microwave time: About 26 minutes Degree of difficulty: Easy Low-calorie
(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake by LHJrecipe recipe mailing list [LHJRECIPE@...] on
NOTES : Thursday, December 18, 1997 5:23 AM Polenta cooked in the microwave is the base for this modern Italian classic. Broccoli rabe can be substituted for the broccoli.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998