Sausage and Clams with Polenta

Sausage and Clams with Polenta Dish Guide

Serves 4

1 cup polenta, cooked per package directions

16 littleneck clams

1 bunch broccoli rabe

1 pint cherry tomatoes

3-4 hot or sweet Italian sausages

2 T olive oil

4 cloves garlic, minced

¾ cup dry white wine

4 T unsalted butter

Salt and pepper to taste

Cook the polenta per package directions and add in the butter and season with salt and pepper. Whisk thoroughly and keep warm.

Cut the bottom inch or so off the broccoli rabe and then cut into bite size pieces, about 1”. Remove the casing from the sausages and crumble into bits in a large skillet. Cook until browned on all sides and remove. Add in the olive oil along with the broccoli rabe and tomatoes and garlic. Season with salt and pepper and cover for 3 minutes. Once broccoli wilts and tomatoes begin to blister, return the sausage to the pan along with the clams and white wine. Partially cover and steam for 5-7 minutes or until the wine has reduced and the clams have opened. Discard any clams that don’t open.

To serve, lay down a bed of polenta and top with the clam and sausage mixture. Garnish with fresh herbs and/or a squeeze of citrus if desired.