Sweet Italian Sausages and Blistered Tomatoes

Name: Sweet Italian Sausages and Blistered Tomatoes over Cheesy Kale Polenta
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 Tuscan Kale; 1 Garlic; 10 Grape Tomatoes; ½ Basil; 9 Sweet Italian Pork Sausage; 1 Veggie Stock Concentrate; ½ Polenta; 2 Cream Cheese; 2 Olive Oil; 1 Butter; Salt; Pepper

over Cheesy Kale Polenta

Recipe Development TeamPublished on April 06, 2017

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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

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

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

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

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.

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.

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.

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

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.