Italian sausages, 1lb (500g), casings removed and meat crumbled
Garlic, 2cloves, minced
Broccoli rabe, 2lb (1kg), coarsely chopped
Chicken broth, ½cup (4fl oz/125ml)
Red pepper flakes, ¼teaspoon
Cook the polenta
In a saucepan over high heat, bring the milk and 1½cups (12fl oz/375ml) water to a boil and add 1teaspoon salt. Whisk in the polenta. Reduce the heat to low and cook, whisking, until the polenta is thick and smooth, 3–5 minutes. Spread the polenta into an oiled 9-inch (23-cm) round baking pan. Set aside to cool.
Cook the broccoli and sausage
In a large saucepan over medium-high heat, warm 1tablespoon of the oil. Add the sausages and sauté until browned, about 5 minutes. Add the garlic and cook for about 1 minute. Add the broccoli rabe and broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the broccoli rabe is tender-crisp, about 10 minutes. Add the red pepper flakes and season with salt.
Grill the polenta
Prepare a grill for direct grilling over medium-high heat and lightly oil the grill rack. Or, preheat a grill pan over medium-high heat. Turn the polenta out onto a cutting board, cut into 8 wedges, and brush with the remaining 1 tablespoon oil. Place on the grill rack or grill pan and cook, turning once, until heated through, about 5 minutes. Arrange on plates with the sausage and broccoli rabe and serve.