Lunch: Sausage, White Beans, and Kale on Cheesy Polenta

Recipe by Frank P. Melodia Polenta is a comforting, stick-to-your-ribs Italian staple — when mixed with gooey cheese and topped with a hearty mix of sausage, white beans, and leafy green kale, it quickly becomes a filling family meal.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Sausage, White Beans, and Kale on Cheesy Polenta

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

2 tbsp. olive oil
1 medium onion
3 clove pre-peeled garlic
1 bag ready-to-cook cut kale
1 c. reduced-sodium chicken stock
1/2 bulb fennel
1 can cannellini beans
1 can fire-roasted diced tomatoes
1/2 tsp. crushed red pepper flakes
1 1/4 tsp. kosher salt
1 lb. fully cooked Italian-style chicken sausage
2 c. milk
2 c. water
3/4 c. quick-cooking polenta
1 c. shredded Italian cheese blend

Instructions

Heat oil in a large Dutch oven over medium heat; sauté onion and garlic for 5 minutes, until translucent. Stir in kale and chicken stock, cover pot, and cook 5 minutes, until wilted. Uncover and stir in fennel, beans, tomatoes, red pepper, and 1/4 teaspoon of the salt. Continue to cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat.
Meanwhile, brown sausages in a small nonstick skillet or grill them on a grill pan until golden brown, about 8 minutes.
While sausages brown, bring milk, water, and the remaining 1 teaspoon of the salt to a boil in a large saucepan over high heat; gradually stir in polenta. Cook 5 minutes, stirring constantly, until polenta thickens and pulls away from sides of pan. Remove from heat and stir in cheese until it melts.
Cut sausages diagonally into thirds. Spoon polenta onto plates; top with kale mixture and sausages.

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