Polenta with Sausage and Greens
Savor the comforting warmth of **Polenta with Sausage and Greens**, a rustic Italian-inspired dish that blends creamy polenta, savory sausage, and garlicky sautéed greens. This hearty recipe begins with a velvety base of polenta enriched with butter and Parmesan cheese, perfectly contrasted by the bold flavors of browned Italian sausage and tender kale or Swiss chard. Finished with a hint of spice from red pepper flakes and a splash of rich broth to enhance the greens, this dish is perfect for a cozy family dinner or an elegant yet simple meal. Ready in just 45 minutes and easy to customize, this wholesome recipe brings together the ultimate combination of creamy textures and robust flavors. Serve it garnished with more Parmesan and a touch of black pepper for a comforting and satisfying meal. Perfectly SEO-optimized for keywords like "polenta dinner recipe," "easy sausage and greens meal," and "Italian-inspired comfort food."
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 4 links Italian sausage links (mild or spicy)
- 3 Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 4 cups Kale or Swiss chard, chopped
- 0.5 cup Chicken or vegetable broth
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, bring the water and salt to a boil.
Gradually whisk in the polenta, reducing the heat to low. Continue stirring until the mixture thickens, about 15 minutes.
Stir in the butter and grated Parmesan cheese. Keep warm over low heat, stirring occasionally.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage links and cook until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside to rest.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Add the chopped kale or Swiss chard to the skillet, tossing to coat in the oil and garlic mixture. Cook for 3-4 minutes, until wilted.
Pour in the chicken or vegetable broth and simmer for another 5 minutes, allowing the greens to soften and absorb some of the flavor.
Slice the cooked sausage into rounds.
To assemble, spoon the creamy polenta onto plates or shallow bowls. Top with the sautéed greens and sliced sausage.
Garnish with additional Parmesan cheese, if desired, and freshly ground black pepper before serving.
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5961 mg | 259% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 4.5 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1425 mg | 110% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
