Sweet Italian Sausages and Blistered Tomatoes
over Cheesy Kale Polenta
- Milk
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.
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
(Contains: Milk)
Not included in your delivery
2
Olive Oil
1
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
