Sausage and Clams With Polenta

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup instant polenta

2 tablespoons extra-virgin olive oil

4 cloves garlic, sliced

1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped

Kosher salt and freshly ground pepper

3/4 pound hot or sweet Italian sausages, cut into chunks

1 pint grape tomatoes, halved

3/4 cup dry white wine

16 littleneck clams, scrubbed

Chopped fresh parsley, for topping (optional)


  1. Cook the polenta as the label directs; keep warm.
  2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
  3. Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.
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