On the Menu: Polenta with Andouille and Broccoli Rabe
We are hungry, it turns out, for sausage, broccoli rabe, and polenta. This is a rather autumnal combination – it really belongs in late November – but we are going to cook it up this weekend. We spotted huge bunches of bright green broccoli rabe at the organic greenmarket, and we bought homemade andouille sausage from our favorite farm butcher at the market too. Recipe below…
We went off to Epicurious and found a recipe (which of course we’ll mess with greatly – really can’t help it!)… Here’s the recipe, in case you want to cook along.
That’s what we’re craving and cooking this weekend. Any tips on creamy polenta, or on how to make this dish really sing?
What are you cooking this weekend?
(Images: Rita Maas for Gourmet and Faith Hopler)