Polenta, Broccoli Rabe and Italian Sausage (Polenta, Friarielli e Salsiccia)

The polenta is made with the corn flour and it is a traditional meal of Northern Italy, while the "friarielli", also called "broccoli rabe", is a vegetable typical of Southern Italy. The marriage of these two flavors, mixed with the Italian sausage which is typical of the whole country, can be considered the synthesis of the essence of Italy, in my opinion. 

I mean that it is an unique country whose personality derives from the fusion of cultures and traditions of every single town.

Ingredients 

• 10.5 oz (~300 gr) polenta; 
• 2.2 lb (~1 kg) friarielli;
• 1 lb (~500 gr) Italian sausage;
• 5 tbs extra virgin oil;
• 2 cloves garlic;
• 1/2 tbs crushed Italian red pepper;
• Salt.

Directions

Polenta: Boil 4 cups of salted water in a large pan, pour 2 tbs of extra virgin oil into it, then pour the polenta into it little by little, like rain, and stir it vigorously all the while with a wooden spoon for the time indicated in the package. Add boiling water during cooking if necessary. Usually it takes 8 - 10 minutes for the precooked polenta, and 25 - 30 minutes for the not-precooked polenta. It will be ready when it is soft and creamy. Turn off the heat and pour the polenta in an oven pan and let it rest.

Friarielli: Cut off the tough friarelli stems and wash the leaves. Don't dry them and put them still wet into a large pot, allowing it to cook over low heat. Stir occasionally. The volume of the vegetable will decrease significantly. Cook it for 10-15 minutes and drain it and let it rest into the colander.
Meanwhile, slice the garlic and fry it in the extra virgin oil, together with the Italian red pepper, in a large frying pan. When the garlic is golden, add the broccoli and fry for five minutes stirring once in a while. Turn off the heat and set aside.

Sausage: Prick the sausage with a fork and steam it or boil it in a little water. Allow the fat to melt in order to let it spill out through the skin of the sausage. At this point remove the sausage from the pot and place it into a nonstick fry pan with no seasoning. Allow it to cook over low heat and overturn occasionally. When the sausage is golden, remove it and place it into the pan containing the already cooked friarelli. Rekindle the fire and cook it for a few minutes.

At this point pour the broccoli and sausage over the polenta and serve it.

Remember to be prepared to eat an encore.