Ingredients

For the sausage & polenta:

• 1 pack of Lottie’s Bratwurst) (12 oz - 4 Links) 
• 1 tbsp olive oil
• ½ cup beer or broth (optional)
• 2 packages polenta
• 4 cups water or stock
• 1-2 cups milk or cream
• 1 tsp salt
• 2 tbsp butter
• ½ cup grated Parmesan (optional)
• 4 tbsp unsalted butter

For the broccoli rabe:

• 1 bunch broccoli rabe, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, sliced
• Pinch of red pepper flakes
• Salt & black pepper to taste

Directions:

1. Cook the bratwurst
   In a pan over medium heat add bratwurst with a splash of  beer,  broth or water, cover, and let simmer for 6-8 minutes. Remove lid and let any remaining liquid evaporate, then brown the sausages until fully cooked.
   
2. Make the polenta
   In a saucepan over medium heat, add butter and break up polenta into pieces, add 2 cups stock. With a whisk or fork whip polenta to break up clumps. Add other 2 cups stock and continue stirring until the polenta is smooth. Pour in milk and add cheese, season with salt. (Polenta does burn easily, so stir constantly. and will seize up/ harden if not used right away can add more stock or cream if necessary) 
   
3. Sauté the broccoli rabe
   Bring a pot of salted water to a boil and blanch the broccoli raab for 3-4 minutes, should have a nice bite to it. Drain and pat dry. Heat olive oil in a pan over medium heat add broccoli raab, garlic and red pepper flakes, then sauté until fragrant., season with salt and pepper, and cook for another couple minutes until garlic is golden.
   
4. Make the brown butter
   In a small pan, melt butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty (about 4-5minutes). Remove from heat immediately and scrap bottom of the pot to get the brown bits incorporated into the butter. 
   
5. Assemble
   Spoon creamy polenta onto a plate, top with bratwurst, and add a side of garlicky broccoli raab. Drizzle everything with brown butter. Serve hot.