Chinese Broccoli with Sausage and Polenta

• 2 lb Chinese broccoli, thick ends trimmed
• 6 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta (not instant) or yellow cornmeal
• 3 tablespoons unsalted butter, softened
• 1/2 cup heavy cream
• 2 tablespoons finely grated parmesan
• 2 tablespoons olive oil
• 3/4 lb hot Italian sausage, casings removed
• 2 garlic cloves, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves.
2. Cook stems in a large pot of boiling salted water until just tender, about4 minutes.
3. Stir in leaves and cook 1 minute.
4. Drain in a colander, then rinse under cold water to stop cooking.
5. Do not squeeze out excess water.
6. Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly.
7. Cook over moderate heat, whisking, 2 minutes.
8. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total.
9. Stir in butter, cream, and cheese and remove from heat.
10. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes.
11. Transfer with a slotted spoon to a plate.
12. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
13. Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes.
14. Return sausage to skillet and toss with greens, salt, and pepper.
15. Serve over polenta.

chinese broccoli, water, salt, polenta, unsalted butter, heavy cream, parmesan, olive oil, hot italian sausage, garlic, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/chinese-broccoli-with-sausage-and-polenta-107739 (may not work)