Creamy Pecorino Polenta with Pork Fennel Sausages and Broccoli Rabe Print

Creamy Pecorino Polenta with Perk Fennel Sausages and Broccoli Rabe. Pairs well with FORTIS Cabernet Sauvignon. 

In a large stockpot or Dutch Oven, bring 4.5 cups water to a boil. Add 1 teaspoon salt and slowly pour polenta into the simmering water, whisking vigorously and continually until the mixture thickens and the water and polenta become integrated, which should occur after a minute of two of whisking.

Turn heat down to low so that your polenta just barely bubbles at a very low simmer. Set your timer for 10 minutes and let the polenta cook on its own, uncovered. After 10 minutes, come back to the polenta – whisk in 1/4 cup of milk, then leave the mixture to continue barely simmering. After another 10 minutes, repeat adding milk and whisking. (While the polenta is cooking, you have plenty of time to cook your sausages as desired.)

After 40 total minutes of cooking the polenta, turn off flame. Stir in butter and ½ cup grated pecorino. Taste and add additional salt as desired. Give the polenta a nice seasoning with freshly ground black pepper as well.

Cover polenta pot so it stays warm while you prep your broccoli rabe. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Add garlic slices then immediately add broccoli rabe and a generous pinch of salt. Sauté until broccoli rabe is tender. Season with additional salt and red pepper flakes to taste.

Scoop polenta into 4 low bowls, top with sliced sausage, broccoli rabe and remaining grated pecorino.