Rapini and sausage are made to be together and are great with pasta. This dish, made with polenta, is a gluten free version of that perfect pairing.
Savory Sun Oven Polenta and Sausage Pie
1/2 batch no stir polenta
1 bunch rapini
2 teaspoons olive oil, divided
1 Italian sausage, casing removed and crumbled
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup freshly grated Romano cheese
Set Sun Oven out to preheat.
Prepare the polenta pot with straight sides. Let the polenta cool in the pot until set. Turn out onto a cutting board or plate. If not preparing the pie the same day wrap the cooled polenta in plastic wrap and refrigerate until ready to use. Using a long, straight knife cut the polenta in two discs. Set aside.
Trim the ends and larger stems of the rapini. Bring a large pot of water to a boil with 1 teaspoon salt. Add the rapini to the water, lower the heat and cook until wilted, about 5 minutes. Drain and when cool enough to handle squeeze out the excess water. Roughly chop and set aside.
Heat 1 teaspoon of the oil in a large skillet over medium-high. Add the sausage, cook stirring frequently until browned on all sides. Stir in the garlic then the red pepper. Remove the skillet from the heat and stir in the rapini.
Coat the same pot used to prepare the polenta with cooking spray. Put one of the polenta discs in the pot. Cover with the rapini and sausage mixture. Sprinkle half the cheese over the mixture. Top with remaining polenta disc. Drizzle remaining teaspoon oil over the disc. Sprinkle the remaining cheese on top. Cover and cook in the Sun Oven until heated through and the cheese has melted, 45 minutes to 1 hour. Cut into 4 wedges and serve.
Makes 2 to 4 servings.