Sausage and Clams With Polenta

By Kplmrm

Cook Time:25 min
Level: Easy
Yield: 4 servings

Per serving: Calories 468; Fat 15 g (Saturated 4 g); Cholesterol 45 mg; Sodium 676 mg; Carbohydrate 49 g; Fiber 5 g; Protein 30 g

Ingredients

• 1 cup instant polenta
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, sliced
• 1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped
• Kosher salt and freshly ground pepper
• 3/4 pound hot or sweet Italian sausages, cut into chunks
• 1 pint grape tomatoes, halved
• 3/4 cup dry white wine
• 16 littleneck clams, scrubbed
• Chopped fresh parsley, for topping (optional)

Details

Adapted from foodnetwork.com

Preparation

Step 1

Cook the polenta as the label directs; keep warm.

Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.

Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.