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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Italian Pork Sausage
Vegetable Stock Concentrate
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.
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.
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.
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
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.
Thinly slice sausages on a diagonal. Divide polenta between plates, then top with tomatoes and sausages. Garnish with basil.