With just a sheet pan and a pot, Jessica whipped up a cozy and delicious meal perfect for the chilly weather.
The broccoli is the star of the dish, the key is to make sure you get it really “nice and brown and caramelized.”
“By doing that, it’s going to enhance the flavor of the broccoli. It’s going to make it taste decadent almost,” Jessica described.
This segment of California Cooking with Jessica Holmes aired on Episode 164.
Ingredients:
2-4 links of mild Italian turkey sausages
1-2 heads of broccoli
Box of Polenta
Milk
Chicken Stock
Butter
Parmesan Cheese
Instructions:
- Heat the sheet pan in the oven at 425 degrees.
- Cut broccoli into florets.
- Drizzle olive oil onto a hot sheet pan.
- Add sausage to the sheet pan.
- Add all the broccoli florets around the sausage in a single layer.
- Drizzle more olive oil, salt and pepper.
- Bake in oven until sausage is cooked and broccoli florets are charred and caramelized.
8. Cook polenta on the stove top according to instructions but substitute the water for milk and chicken stock for added flavor. - Warm the milk/stock in a pot with a couple of cloves of garlic before you whisk in the polenta.
- Once polenta is cooked, add a few pats of butter and parmesan cheese.
- Serve polenta in a shallow bowl, and top with charred broccoli, sausage and parmesan cheese.
- Enjoy!
