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Italian Sausage with Herb Polenta and Kale

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Italian Sausage with Herb Polenta and Kale
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Servings: 4
Total Time: 30 minutes
Recipe by: Rae


1 cup Chunky Tomato Sauce
1 lb sweet Italian Sausage links
1 tsp oil
1 bunch Kale, stems removed and chopped
3 large garlic cloves sliced as thinly as possible
1/4 tsp Kosher Salt
1/4 tsp Red Pepper Flakes
1 TBSP water
Herb Polenta:
3 cups Sausage water
2 tsp chicken base (or bouillon)
1.5 cups milk
1/4 tsp dried basil or 1 tsp fresh
1/4 tsp dried oregano or 1/2 tsp fresh
1 tsp dried parsley or 2 tsp fresh
pinch thyme dried or fresh
1/4 tsp Kosher Salt
sash pepper
1 cup dried polenta or 1 cup cornmeal
1/4 cup fresh grated Parmesan cheese


1. Place the sausage in a sauce pot and cover with 4 cups of water. Bring to a boil and cook over medium-high heat 10-15 minutes or until they reach an internal temperature of 155 degrees F. Remove the sausages with tongs and reserve the cooking liquid.

2. Pour the cooking liquid into a measuring cup. Discard all but 3 cups. Pour the 3 cups of liquid back into the sauce pot. Add the base or bouillon, milk, herbs, salt and pepper and bring to a boil, whisk in the polenta. Reduce heat to low and simmer for 15-20 minutes while you prepare everything else. STIR OFTEN

3. In the meantime, heat a non stick skillet over medium heat and add the oil. Place the sausages in the pan and brown on all sides, about 2-3 minutes per side. Remove the sausages with tongs and put in a warm place (I set mine in the microwave).

4. In the same skillet, still over medium heat carefully add the garlic and cook until just beginning to brown on the edges. Add the kale, salt and red pepper flakes. Toss to combine then add the water and cover. Cook about 2-3 minutes. Remove lid and simmer just long enough for the water to evaporate.

5. Heat Chunky tomato sauce to 165 degrees.

6. Take polenta off the heat and stir in the cheese.

7. Serve in separate dishes or arrange artfully on plates.

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