Sweet Italian Sausages and Blistered Tomatoes
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Sweet Italian Sausages and Blistered Tomatoes

Sweet Italian Sausages and Blistered Tomatoes

over Cheesy Kale Polenta

Cheesy kale polenta has quickly become one of our favorite sides. The cornmeal porridge is all sorts of creamy and comforting on its own. But when you add in a swirl of cream cheese and shreds of fortifying Tuscan kale, it feels like a hug you can eat. We’re topping it here with sweet Italian sausages and jammy roasted tomatoes, which dribble tasty juices that make the whole meal all the more satisfying.

Tags:
Gluten-free
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

4

Tuscan Kale

1

Garlic

10

Grape Tomatoes

½

Basil

9

Sweet Italian Pork Sausage

1

Veggie Stock Concentrate

½

Polenta

2

Cream Cheese

(Contains Milk)

Not included in your delivery

2

Olive Oil

1

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber6 g
Protein27 g
Cholesterol90 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Baking Sheet

Instructions

Prep
1

Wash and dry all produce. Preheat oven to 450 degrees. Remove ribs and stems from kale. Roughly chop leaves. Mince or grate 1 clove garlic (we sent more). Halve tomatoes lengthwise. Tear basil leaves from stems; discard stems.

Cook Kale
2

Heat a drizzle of olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Toss in kale and a splash of water. Cook, tossing, until tender and wilted, 3-4 minutes. Remove from pot and set aside on a cutting board.

Roast Tomatoes and Sausages
3

Toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on one side of a foil-lined baking sheet. Place sausages on opposite side. Roast in oven until tomatoes are burst and sausages are cooked though, 12-15 minutes.

Cook Polenta
4

Place stock concentrate and 2 cups water in pot used for kale. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Meanwhile, finely chop kale. (TIP: Alternatively, pulse kale in a food processor until finely chopped.) Whisk polenta into stock in pot. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes

Finish Polenta
5

Stir cream cheese, kale, and 1 TBSP butter into polenta. Season with salt and pepper. TIP: If polenta is stiff, add more water as needed to give it a thick but loose consistency.

Plate and Serve
6

Thinly slice sausages on a diagonal. Divide polenta between plates, then top with tomatoes and sausages. Garnish with basil.

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