Sausage and Kale Sauté with Polenta // Cooking Light

Polenta + sausage + tomatoes are a mighty fine trio. I’ve paired these three ingredients together successfully many times in the past, with delicious results:

While those two recipes have become staples in my kitchen over the past couple of years (especially the Polenta Rounds with Sausage Ragu!), I was intrigued by this similar Cooking Light recipe which incorporates the yummy trio of polenta + sausage + tomatoes, with the addition of kale and fresh mozzarella.

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To prepare, first crumble and cook four ounces of Italian sausage in an oven-proof skillet (mine is a Lodge enameled cast iron skillet; bare cast iron might not be the best choice for this recipe though since it contains acidic tomato sauce) over medium-high heat, then remove the sausage from the pan and set aside. I used sweet Italian turkey sausage in this recipe.

Next add slices of prepared polenta to the skillet and cook for 5 minutes on one side only. Tubes of prepared polenta are easy to find (near the pasta in my grocery store) and relatively inexpensive.

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Remove the heated polenta from the pan and next add 6 ounces of chopped kale, a splash of water, and black pepper. Cover and cook until the kale is slightly wilted, about 2 minutes.

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Now add the cooked sausage back to the skillet.

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Top the sausage and kale mixture with 1.5 cups of marinara (reduced-sodium if you can find it.)

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At this point, you’ll want to “nestle” the polenta rounds back into the skillet, cooked side up.

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And the final ingredient – 2 ounces of fresh mozzarella, torn into small pieces.

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The final step is to place the (again, oven-proof!) skillet under a preheated broiler for two minutes, until the cheese has melted.

I always get a hoot out of uploading pictures of the inside of my oven and seeing that the elements appear PINK for some reason!

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The final product will look something like this! (I actually doubled the recipe, so if you don’t, your dish might look less ample.)

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Scoop and enjoy! It’s a one-pan complete meal! The kale and mozzarella were terrific additions to this easy skillet meal which uses minimal ingredients. I’ll be making it again.

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My Rating: 8.0/10

What I’d Change Next Time: I’d use Hot Italian Turkey Sausage for a little more heat! Fresh basil might be nice touch on top as well, if I had it on hand already. I also might broil the dish for an extra minute or two longer in the final step.

Sausage and Kale Sauté with Polenta

Recipe from Cooking Light, December 2014

Ingredients
  • 1 tablespoon olive oil
  • 4 ounces sweet pork Italian sausage, casings removed
  • 8 ounces prepared polenta, cut into 8 (1/2-inch-thick) slices
  • 6 ounces chopped kale
  • 1 tablespoon water
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups lower-sodium marinara sauce
  • 2 ounces fresh mozzarella cheese, torn into small pieces

 

Preparation

1. Preheat broiler to high.

2. Heat olive oil in a skillet over medium-high. Add sausage; cook 3 minutes, stirring. Remove sausage. Add polenta to pan; cook 5 minutes. Remove polenta. Add kale, 1 tablespoon water, and pepper to pan. Cover; cook 2 minutes. Uncover; stir in sausage and marinara. Nestle polenta, browned side up, into sausage mixture; sprinkle with cheese. Broil 2 minutes.

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2 thoughts on “Sausage and Kale Sauté with Polenta // Cooking Light

  1. Pingback: Best of Ann Arbor area bloggers: Preparing for Christmas, cooking for the cold time of year, and more | Michigan news

  2. Pingback: Top Dinner Entrée Recipes of 2014–Part II | Meg Goes Nom Nom

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