Sausage and Clams With Polenta

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    15 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    45 milligrams
  • Sodium

    676 milligrams
  • Carbohydrate

    49 grams
  • Fiber

    5 grams
  • Protein

    30 grams


  • 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)


Step 1

Cook the polenta as the label directs; keep warm.

Step 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.

Step 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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