Polenta with Chicken Sausage, Rapini, and Red Wine Sauce

Bring 2 cups chicken stock and 3 cups water to a boil in medium pot. Add cornmeal in a steady stream whisking constantly. Return to a boil then reduce heat to medium and continue to whisk to prevent clumping.

While stock and water are coming to an initial boil, bring wine to a boil and a small saucepan. Continue to boil until reduced by half. Add 1 cup chicken stock and bring back to a boil. Continue to boil until reduced by half again. Reduce heat to low and stir in butter. Add salt and pepper to taste.

Meanwhile, heat 3 T. olive oil over medium high in a large saute pan. Remove sausages from casings and add to oil. Saute until almost all pink is gone breaking up with a wooden spoon as you go.

Meanwhile, finely mince onion and add to sausage while cooking. Saute until onion has softened, about five minutes. Crush garlic clove and add to pan. Saute for another minute.

Rinse rapini and slice bunch crosswise into 1 inch strips. Add to saute pan with a pinch of cayenne, or more to taste, and a few good pinches of salt. Saute rapini with sausage until leaves start to wilt. Add 1/2 cup chicken stock. Bring to a simmer and continue cooking while polenta finishes and rapini continues to wilt.

When polenta has been cooking for about 20-25 minutes, check for doneness and desired consistency. Add more liquid while you go if it is getting to dry. Taste for seasoning adding several pinches of salt and pepper to taste. Finish by stirring in a tablespoon of olive oil. Sausage will be done liquid has mostly evaporated.

To serve, spoon polenta onto each plate. Top with a portion of the sausage and rapini and drizzle with the red wine sauce.