One of the challenges of cooking is being able to use leftovers. Not just the cooked leftovers but the “I only used 4 out of the 5 sausages that were in the package.” or the “I got just a little more cheese than I needed.” leftovers. It can sometimes be fun to sit down with a list of odds and ends that need to be finished and try to find a recipe that fits. I was looking for a recipe to use up some leftovers when I came across a recipe for polenta with sausage and rapini in Food and Drink magazine. I had a leftover sausage from yesterday and I had some gorgonzola cheese from last week that I though would go nicely in the polenta. The only thing that I would need was the rapini. That worked out well as I had been wanting to try rapini for a while. The dish was pretty tasty and two more items were cleaned out of my fridge making room for more. There was a little too much flavour for me to get a good feel for the rapini. I will have to use it again in a simpler dish.
Sausage and Rapini on Gorgonzola Polenta
- 1 Italian sausage (casing removed)
- 1 serving rapini (cut into bit sized pieces)
- 1 clove garlic (chopped)
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 1 cup chicken stock
- 1/4 cup cornmeal
- 1/4 cup gorgonzola (crumbled)
- Cook the sausage in a pan until no longer pink, about 5 minutes.
- Add the rapini, garlic red pepper flakes, salt and pepper and cook for another 5 minutes.
- Bring the chicken stock to a boil in a sauce pan.
- Whisk in the cornmeal and cook until tender, about 10 minutes, stirring.
- Mix in the gorgonzola and let it melt.