This was a delicious meal that everyone found something in it to like. I made it a few weeks ago but thought I would finally get around to posting it. When we made this, I had not yet started my gluten-free adventure but I have learned that polenta can be gluten-free. I don’t know if the tubes of premade polenta come that way but if they don’t, you can buy the mix and make it yourself. I know Bob’s Red Mill brand has one that is g/f. It was a nice twist on an Italian inspired meal without having to have pasta. Yum!
Sausage and Tomato Topped Polenta
1 tube polenta (check to make sure it is g/f)
1 lb. Italian chicken sausage links, sliced
1 can canellini beans, drained and rinsed
1 can diced tomatoes
1 tsp. fresh minced garlic
1/2 c. chopped kale (stems removed)
1 small onion, diced
2 Tbsp. olive oil, divided
sea salt, to taste
1/4 c.fresh basil,chopped
Slice polenta into 1/2 inch thick slices. Brush with olive oil and sprinkle with sea salt. Place on a cookie sheet.
In an oven preheated to 450 degrees, bake polenta for 20-25 minutes, turning once halfway through. Bake until lightly golden.
Meanwhile, in a large skillet, use remaining tablespoon of olive oil. Heat over medium high heat and add onions and sausage. Cook until onions are tender and sausage is cooked through. Add tomatoes, beans, garlic, and kale. Cook until hot through. Season with salt to taste and toss with basil.
Serve 3-4 slices of polenta to each person topped with a scoop of the sausage mixture.
Husband Rating: 6 out of 10