Yield: 4 Servings
|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|
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