Sausage and Clams with Polenta

I  have to admit I shied away from recipes that called for polenta, I had no idea what it was. My sister made a dish with it in there and I was hooked.  It can be used instead of pasta or rice. It tastes like a cornmeal like grit and it is better for you than pasta or rice.  I got this recipe from Food Network Magazine and made a few modifications to cut down on the fat.  Cooking with the clams was way easier than I thought and honestly not that expensive for seafood. We loved this dish and have already had a request from my husband for a repeat in the very near future.  

Recipe (without modifications)...don't worry they will come in a minute

Ingredients:
1 cup instant Polenta
2 Tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 bunch Broccoli rabe, florets chopped or 1/2 head escarole, chopped
kosher salt and freshly ground pepper
3/4 pound hot or sweet Italian sausage, cut into chunks
1 pint grape tomatoes, halved
3/4 cup dry white wine
16 little neck clams, scrubbed
chopped fresh parsley, for topping (optional)

Modifications:
1 Tbsp Olive oil
1 whole bunch broccolini chopped into small pieces
14oz  Hot chicken Sausage
21 little neck clams (had to throw away three)

Directions:
1. Cook the polenta as label directs, keep warm
2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 mins. Transfer to a plate. Add the sausage tot he pot and cook until just brown, breaking it up with a spoon, about 5 mins. Add the tomatoes and cook until soft, about 2 mins. Add the wine, bring to a boil and cook 3 minutes.
3. Add the clams, cover and cook over medium-high heat until the clams open, 5 to 7 minutes( DISCARD ANY THAT DO NOT OPEN), return the broccoli rabe tot h pot and season with salt and pepper. divide the polenta among the bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired. Serves 4