Sausage and Clams With Polenta (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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) |
Directions:
1. Cook the polenta as the label directs; keep warm.
2. 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.
3. 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.
4. 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
5. Photograph by Antonis Achilleos
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