Grilled Polenta with Sausage from The Weeknight Cook by Brigit Binns
Cook the polenta In a saucepan over high heat, bring the milk and 1½ cups (12 fl oz/375 ml) water to a boil and add 1 teaspoon salt. Whisk in the polenta. Reduce the heat to low and cook,...
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Ingredients
- Olive oil, 2 tablespoons
- Instant polenta, 1 cup (7 oz/220 g)
- Salt
- Milk, 2 cups (16 fl oz/500 ml)
- Chicken broth, ½ cup (4 fl oz/125 ml)
- Broccoli rabe, 2 lb (1 kg), coarsely chopped
- Garlic, 2 cloves, minced
- Italian sausages, 1 lb (500 g), casings removed and meat crumbled
- Red pepper flakes, ¼ teaspoon
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