ITALIAN SAUSAGE, TOMATOES AND KALE
ON PARMESAN POLENTA

2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, seeded and cut into about 1-inch dice
1 pound sweet or hot Italian sausage, crumbled
1 small bunch kale (about 1/2 pound), washed, stemmed and coarsely chopped
1/4 cup chicken broth or water
1 (14 1/2 ounce) can diced tomatoes, drained
4 cups water
1 cup quick-cooking polenta or cornmeal
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, plus additional for garnish

In a Dutch oven or large skillet over medium-high heat, heat the oil. Add the onion, bell pepper and sausage and cook, stirring frequently, until the vegetables are tender and the sausage is browned but not cooked through, 5 to 7 minutes.

Add the kale in handfuls, stirring until each handful wilts before adding the next.

Add the broth or water and tomatoes, cover partially, reduce the heat to medium-low and simmer until the kale is tender and the sausage is cooked through, 10 to 15 minutes. Remove from the heat; cover to keep warm.

Meanwhile, in a medium saucepan bring the water to a boil.

Using one hand to scoop up the cornmeal and the other hand to stir the water, slowly sprinkle the cornmeal over the water and cook, stirring constantly, until all of the cornmeal is incorporated.

Cook, stirring constantly, until the liquid is absorbed and the polenta mixture pulls away from the side of the pan, about 15 minutes. Remove from the heat.

Add the cheese and stir until completely incorporated.

TO SERVE:
Divide the polenta among individual soup plates and spoon the sausage mixture over the top. Top with additional cheese and serve immediately.

Servings: 4
Source: Martha Schueneman; Washington Post 2003