- 4 cups low-sodium chicken broth
- fine sea salt, Pinch of
- 3 cloves garlic
- 4 fresh sage leaves
- 1 (2-inch) sprig fresh rosemary
- 1 bay leaf
- 1 teaspoon crushed red chile flakes
- 2 cups chopped lacinato (black or dinosaur) kale, large stems removed
- 1 1/2 cup coarse yellow polenta
- 1 1/2 cup 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 (15-ounce) can cannellini beans, drained and rinsed
- 2/3 cup Parmesan cheese, divided
- 1/2 cup plus 2 tablespoons chopped fresh flat-leaf parsley
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.
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.