Grilled Polenta with Sausage


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Milk, 2 cups (16 fl oz/500 ml)
  • Salt
  • Instant polenta, 1 cup (7 oz/220 g)
  • Olive oil, 2 tablespoons
  • Italian sausages, 1 lb (500 g), casings removed and meat crumbled
  • Garlic, 2 cloves, minced
  • Broccoli rabe, 2 lb (1 kg), coarsely chopped
  • Chicken broth, ½ cup (4 fl oz/125 ml)
  • Red pepper flakes, ¼ teaspoon


  • 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, 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 1 tablespoon 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.