Italian sausages with polenta and tenderstem broccoli


  • 12 mini italian sausages
  • 1 glass of red wine
  • 500 gr. Instant polenta
  • 800 gr. Tenderstem broccoli
  • 1 garlic clove
  • Extra virgin olive oil
  • Chilli flakes
  • Salt


Put on the stove two tall pots with two liters of boiling water each. Add some salt in both of them and wait that the water come back to boil. Put the tenderstem broccoli (washed and cleaned) in a pot and leave them cooking for about ten minutes. In the other pot pour the polenta flour, stirring with a whisk to avoid the formation of lumps. Keep stirring occasionally until cooked, then pour the polenta into a pan to cool. Make sure it has a height of 4/5 cm. to be able to cut it into slices.

Start heating the oven to 200 degrees to cook the polenta.

Check if the broccoli are tender and drain them.

Now put two pans on the stove. In one of them put a little of extra virgin olive oil, a clove of garlic and a pinch of chilli flakes. Heat the oil over low heat and when the garlic begins to turn golden add the drained broccoli, turn it and let it cook for five to ten minutes.

Cut the polenta into slices about two cm thick and place them on a baking tray covered with baking paper. Put in the oven at 200 degrees. The polenta must become golden and a crust must form over the entire surface.

Turn on the fire under the other pan (preferably non-stick)  and while you wait for it to become very hot, clean the sausages by removing the outer casing. If you prefer to keep it pits the sausages with a fork so they don’t burst in cooking. When the pan is hot add the sausages, without using any seasoning, as the fat contained in the sausages will melt slowly, keeping the meat soft. Turn the sausages until they are well browned on all sides, then add the red wine (watch out for the splashes!) and cook until it becomes creamy.

At this point, check the polenta and if it is not yet crunchy, cook it for a few minutes under the grill.

Compose your dish with sausages, a few slices of polenta and a portion of broccoli. Pour some wine reduction over the polenta and accompany it all with a glass of red wine.


Here you can find the video for this recipe:


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