Polenta with Sausage and Broccoli Rabe

20 minutes

medium

serves 4

Photography by Mary Lagier

As a native Italian from the Mediterranean region — initially Naples and then spending time living in Milan (and later Paris, France) — this meant a diet filled with the natural ingredients of Italy: simple, whole foods with proven health benefits — seafood, seasonal vegetables, fruits, hearty whole grains, wine, a lot of extra virgin olive oil — concisely known as the Mediterranean diet.  My family and the families around us roasted our own coffee beans, we lived off nutritious meals that used minimal sugar and high quality ingredients and we could still drink our red wine, in moderation. It’s a diet synonymous with a healthy gut, which helps reduce risk for dementia, high cholesterol, heart disease, depression and cancer.

Having a master’s degree in chemistry I became fascinated with the science behind nutrition, and the “Blue Zones” around the world. People in those zones have an array of healthy lifestyle habits that are variations of what we know as the Mediterranean diet, and directly result in those communities having some of the longest lifespans and happiest reported lives.

I’m now the chef of BellaVia Food & Coffee, and an instructor at Cuesta College, teaching courses on the Mediterranean diet, and the biggest advocate for the lifestyle. I’m happy to provide those that are interested in following the regimen, or a variation of it, with some quick tips, as well as a recipe to enjoy.

—Substitute red meat for “good” fats, like fish, chicken or beans; avoid butter or margarine, instead using olive oil; eat lots of fruits and vegetables as they are in season and sourced locally, followed by nuts and whole grains.

—The key is simple: whole foods. No excessive additives or overly processed ingredients.

—The diet is not meant to be limiting. You can eat healthy and enjoy your food. It consists of large portions of vegetables, the biggest staple of the diet. This lifestyle also includes starches, like pasta. I can already think of at least 10 different dishes made with just zucchini and pasta. I believe we can eat happily while eliminating highly processed junk foods from our lives. This diet is meant to be sustainable, nutritious and, most importantly, delicious.

—Beyond the diet, this lifestyle encourages mindfulness with every meal. Slow down, enjoy food with loved ones and delight in each bite. This improves digestion, helps avoid overeating and allows you to be conscious of your eating habits.

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Ingredients

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1 pound uncooked polenta
5 tablespoons extra virgin olive oil, separated
1 teaaspoon garlic salt
4 pork fennel sausages (I strongly suggest Italian pork sausage. It goes very well with the slight bitterness of broccoli rabe)
1 cup white wine
2 pounds broccoli rabe
4 cloves garlic, chopped
Pepper to taste

Directions

1.

Clean the broccoli rabe and remove stems. Set aside.
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2.

Cook the polenta as per package instructions (1 part polenta, 4 parts water), and when done, stir in 2 tablespoons of extra virgin olive oil and garlic salt.
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3.

In a large pan place 1 tablespoon of extra virgin olive oil and the sausages, cooking over a low flame. After 4 to 6 minutes, when the sausages start to swell, pierce with a fork. Slowly add in the wine, and wait until completely dissolved.
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4.

In another medium pan place 2 teaspoons of extra virgin olive oil and sauté the garlic and broccoli rabe until the volume is reduced, and broccoli begins to look wilted. Add broccoli to the pan with the sausage and cook for 5 more minutes. Season with pepper. To plate, place 3 tablespoons of polenta, 1 sausage and 3 tablespoons of broccoli rabe per dish. Repeat for 3 additional plates.
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