Polenta with Kale, Beans and Sausage

Serves 6
Time 1 hr 20 min
Polenta with Kale, Beans and Sausage

This substantial dish will take the edge off an early winter chill. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    4 cupslow-sodium chicken broth
    fine sea salt, pinch of
    3 clovesgarlic
    4fresh sage leaves
    1(2-inch) sprig fresh rosemary
    1bay leaf
    1 teaspooncrushed red chile flakes
    2 cupschopped lacinato (black or dinosaur) kale, large stems removed
    1 1/2 cupscoarse yellow polenta
    1 1/2 cupsfine yellow polenta
    3 tablespoonsextra-virgin olive oil, divided
    10 ouncessweet or spicy Italian turkey sausage, cut into 3/4-inch pieces
    1 can (15-ounce)cannellini beans, drained and rinsed
    2/3 cupParmesan cheese, divided
    1/2 cupplus 2 tablespoons chopped fresh flat-leaf parsley

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Method

In a large pot, bring broth, 4 cups water and salt to a boil.


Meanwhile, wrap garlic, sage, rosemary, bay leaf and chile flakes in cheesecloth and tie with twine to make a pouch.


Reduce the heat to low, add herb pouch and simmer for 10 minutes.


Remove and discard pouch, then add kale and simmer for 10 minutes.


Drain kale, return liquid to the pot and return to a simmer. Set kale aside.


In a medium bowl, mix the two types of polenta together.


With the broth mixture at a simmer, pour polenta into the pot in a slow, steady stream while stirring with a wooden spoon.


Keeping the heat very low, stir slowly every few minutes for about 40 minutes.


If some lumps form, press them against the side of the pot to dissolve them. Polenta should be thick and creamy.


While polenta is cooking, heat 1 tablespoon of the oil in a large skillet over medium heat.


Add sausage and cook until golden brown all over. Drain and reserve.


To finish polenta, turn off the heat, cover pot and let rest, without stirring, for 10 minutes.


Remove lid and stir polenta, scraping the sides of the pot with the wooden spoon.


Add reserved kale, beans, 1/4 cup of the cheese, 1/2 cup of the parsley and remaining 2 tablespoons oil and stir gently to incorporate all the ingredients.


Cook for another 2 minutes at a simmer, continuing to stir.


To serve, top polenta with sausage and sprinkle with remaining cheese and parsley.

Nutritional Info

Serving Size

Calories

580

Total Fat

19g

Saturated Fat

3.5g

Cholesterol

40mg

Sodium

1230mg

Total Carbohydrate

79g

Dietary Fiber

10g

Total Sugars

4g

Protein

24g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.