Creamy Polenta with Sausage and Kale

                                               (Quick and Easy)

I made this Polenta and Sausage bowl for Sunday dinner. Prepared polenta is a creamy cornmeal that can accompany most meats, seafood, and vegetables without competition. It is warm and comforting when prepared with butter and also with grated parmesan cheese. A staple in the North of Italy, polenta can be an alternative to pasta. The use of Instant Polenta in this recipe cuts the cooking time down to minutes without compromising the integrity of the dish. The addition of sausage and kale combined with the cheesy, creamy polenta, make this a winter recipe winner!

  When I sent the photo of the completed dinner to my cousin in Italy, he immediately responded: “I am a Neopolitan man, only our friends in the north eat Polenta.” For further understanding of this matter, please read on my website, “We don’t make it that way, Rules from my Italian Upbringing.” For now, try this hearty one-dish meal, it's delicious no matter where you live!

                                   Creamy Polenta with Sausage and Kale

Serves 4

Ingredients:

3 tablespoons unsalted butter, divided

5 links good quality Italian sausage

One 10 ounce bag chopped Tuscan kale, approx. 4 cups

2 tablespoons balsamic vinegar

¼ teaspoon crushed red pepper

1 cup chicken stock, divided

1 cup instant polenta

½ cup grated Italian Parmesan cheese

1 tsp kosher salt

Directions:

Melt 1 tablespoon of butter in a large skillet over med-high heat until butter is foamy. Add the sausage, turning occasionally, until well browned, approximately 7-8 minutes. Remove from skillet, transfer to a plate, reserve drippings.

Add the kale to the skillet and cook until wilted, about 2 minutes. Return the sausage to the pan, add the vinegar, crushed red pepper, and ½ cup of the stock. Saute and cook sausage until done, and the kale is tender and coated with pan juices, about 6-7 minutes.

In a medium saucepan, bring 4 cups water to a boil. Whisk in the polenta as you are adding it to the water, so that it does not clump. Reduce the heat to low and simmer whisking until thickened. Remove from the heat, stir in salt,  ½ cup of stock, 2 tablespoons butter, and ½ cup grated Italian cheese. Serve topped with sliced sausage, kale, and sauce.

Notes:

a.       If the polenta seems too dry, add more chicken stock.

b.       Slice garlic cloves and saute in the pan drippings before adding chopped kale

c.       Omit cheese for a lighter taste. If using cheese, opt for a good quality Pecorino Romano.