Creamy Polenta with Goat Cheese, Kale, and Hot Italian Sausage

Creamy Polenta with Goat Cheese, Kale, and Hot Italian Sausage
Sometimes life is busy and we didn’t have time to plan dinner. What I love about polenta is that it’s a quick meal to whip up and I always have polenta and chicken broth in my pantry. In this version, I already had hot Italian sausage and kale all hand, but you can always experiment with toppings like leeks and mushrooms, asparagus and shrimp, or even keep it simple with cheese and toasted pine nuts.

Creamy Polenta with Goat Cheese, Kale, and Hot Italian Sausage

Serves 4

  • 1½ cups polenta
  • 4 cups chicken broth
  • 1 cup grated parmesan cheese
  • 5 oz goat chevre goat cheese
  • 2 tablespoon butter
  • 2-3 tablespoons olive oil
  • 3 small shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 lb hot Italian sausage, casings removed
  • 1 large bunch kale, stems removed and roughly chopped
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • Salt and pepper
  1. Heat a medium skillet over medium high heat. Once hot, drizzle the pan with olive oil and brown the Italian sausage, breaking up the sausage into bite-sized pieces. Season with red pepper flakes, dried basil, dried oregano, and salt and pepper. Remove the sausage to drain on paper towels. Keep warm.
  2. Lower the skillet to medium heat. Add the chopped kale and sauté slowly until wilted and bright green, about 5 minutes. Season with salt and pepper and set aside to keep warm.
  3. Heat a medium saucepan over medium heat. Add a drizzle of olive oil and shallots. Sauté the shallots for about 5 minutes. Add the garlic and cook an additional 2-3 minutes until fragrant. Season with salt and pepper.
  4. Add the chicken broth to the pot and heat until simmering. Slowly add the polenta in a slow stream stirring constantly. Cook, stirring often to break up any clumps, for about 10 minutes. If the polenta is too thick, add a ¼ cup water or chicken broth at a time until you reach your desired consistency.
  5. Once the polenta is cooked, remove from heat and fold in the parmesan cheese and goat cheese. Season with salt and pepper.
  6. To serve, spoon the polenta into a bowl and top with the sausage and kale. Season with one final grind of cracked black pepper.

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