Recipe:

Polenta with Kale, Beans and Sausage

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Serves 6

A cold weather dish popular in Italy — especially Venice — this substantial porridge will take the edge off an early winter chill. Polenta, kale, Parmesan and turkey sausage combine with savory herbs and cannellini beans. Top with a simple tomato sauce if you like. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale. Use your choice of canned or cooked dry beans. For best results we recommend making your own polenta; however, you may also use ready to heat and serve polenta if desired.

Ingredients

4 cups low-sodium chicken broth
Salt to taste
3 cloves garlic, peeled
4 sage leaves
1 (2-inch) sprig rosemary
1 dried bay leaf
1 teaspoon red chile flakes
Cheesecloth and kitchen twine
2 cups lacinato (black or dinosaur) kale, large stems removed, leaves chopped
1 1/2 cups coarse yellow polenta
1 1/2 cups fine yellow polenta
3 tablespoons extra virgin olive oil, divided
10 ounces sweet or spicy Italian turkey sausage, cut into 3/4-inch pieces
1 1/2 cups cooked cannellini beans
2/3 cup Parmesan cheese, divided
1/2 cup plus 2 tablespoons chopped flat-leaf parsley

Method

In a large pot, bring the broth, 4 cups water, and salt to a boil. Meanwhile, wrap the garlic, sage, rosemary, bay leaf and red chile flakes in a piece of cheesecloth and tie with a piece of twine to make a pouch. Reduce the heat to low, add the 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 the cornmeal 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. The polenta should be thick and creamy.

While the 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 the 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 Parmesan cheese, 1/2 cup of the parsley and remaining 2 tablespoons oil and stir gently to incorporate all the ingredients into the polenta. Cook for another 2 minutes at a simmer, continuing to stir.

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

Nutrition

Per serving (about 15oz/414g-wt.): 580 calories (170 from fat), 19g total fat, 3.5g saturated fat, 40mg cholesterol, 1230mg sodium, 79g total carbohydrate (10g dietary fiber, 4g sugar), 24g protein

Tags: American, Italian, Sugar Conscious

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.