The main content
Grilled Corn Polenta with Sausages and Broccoli Rabe

Grilled Corn Polenta with Sausages and Broccoli Rabe


  • 1 1/2 pounds hot or sweet Italian sausages – pork, chicken or turkey

  • 3 ears corn on the cob, husked

  • 3 tablespoons extra virgin olive oil (EVOO), plus extra for brushing

  • 1 1/4-1 1/2 pounds broccoli rabe (1 large bundle)

  • Salt and pepper

  • 1 fresh Fresno chili pepper or other medium-heat chili pepper, seeded and chopped

  • 1 bulb spring garlic or 3-4 large cloves garlic, thinly sliced

  • Freshly grated nutmeg

  • 2 cups chicken stock

  • 1 cup milk

  • 1 cup quick-cooking polenta – for coarser polenta, use quick-cook method on coarse corn meal, which takes about 20-25 minutes (use directions on side of bag)

  • 2 tablespoons butter

  • Grated Pecorino Romano cheese (a couple of handfuls)


Bring a few inches of water to a boil in a skillet and let the sausages cook for 10 minutes. Pre-heat grill or grill pan over medium to medium-high heat. Brush the sausages and corn with EVOO. Grill the corn until charred evenly; cool to handle, scrape the kernels and reserve. Boil the broccoli rabe in few inches of salted water to remove the bitterness, 2-3 minutes; drain. Place the sausages on the grill to crisp up the casings. Remove and cover to keep warm. Heat the EVOO in a skillet over medium heat. Add the chili peppers and garlic and stir for 1-2 minutes. Add the broccoli rabe and heat through. Season with salt, pepper and nutmeg, then reduce the heat to low to keep warm. Heat the chicken stock and milk to a low boil. Whisk in the polenta; thicken for 2-3 minutes, then add the butter, cheese and half of corn. Slice the sausages on an angle. Serve the polenta in shallow bowls topped with a sprinkle of the remaining corn, sliced sausages and a pile of broccoli rabe with chili peppers and garlic.