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Seared Sausages with Hearty Veg and Polenta
Switch up pasta night with this standout recipe starring sweet and spicy Italian sausage and hearty rapini and kidney beans over soft, creamy polenta. So simple and satisfying, it will earn a permanent spot on your dinner rotation.
YIELDS
4
Ingredients
- 1 bulb fennel
- 2 small red onions
- 1 (540 ml) can white kidney beans, drained and rinsed
- 6 garlic cloves, skin on
- Olive oil
- 1/2 teaspoon vegetable or chicken bouillon powder (optional)
- Kosher salt and black pepper
- 1 cup (250 ml) water
- 4 cups (1 L) chicken broth
- 1 cup (150 g) yellow cornmeal or polenta
- 4 Italian sausages, mild or spicy
- 1 bunch rapini or Tuscan kale, ribs removed
- 1/2 lemon, zested and juiced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup (40 g) finely grated Parmigiano Reggiano cheese
Directions
- Heat your oven to 400°F and set out a small roasting pan or nine-by-13-inch baking dish.
- Trim away the top of the fennel, reserving the fronds, and slice the bulb into thin wedges. Peel and slice the onions through the root into thin wedges and add along with the fennel into the pan. Add in the beans and garlic cloves and drizzle with one tablespoon of olive oil. Sprinkle over the bouillon powder, if using, and season with salt and pepper. If using bouillon, hold back a little on the salt as it is quite salty. Toss well to combine and pour in the water.
- Roast for 30 to 35 minutes or until tender and lightly golden. At this point, if getting ahead, you can set the vegetables aside to cool to room temperature then cover the pan and place in the fridge for up to two days. Alternatively, you can continue with the recipe below.
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in the cornmeal or polenta then cover with a lid, turn the heat down to medium-low, and cook for 15 to 20 minutes, stirring occasionally.
- Place a medium skillet over medium-high heat and add in about one teaspoon of oil. Sear the sausages for two to three minutes per side or until golden.
- Meanwhile, in a large bowl, toss the rapini or kale with two teaspoons of olive oil as well as the zest from the lemon, the crushed red pepper flakes, and a pinch of salt. Add the greens to the pan of roasted vegetables, top with the seared sausages, and return to the 400°F oven for 15 minutes or until the greens are tender and the sausages are cooked through.
- Remove the roasted garlic cloves from the pan and discard their papery skins. Transfer to a small bowl and squash into a paste. Add half of the garlic paste into the polenta along with the cheese and stir well to combine. Season to taste with salt and pepper and cover and keep warm over low heat.
- Add the remaining garlic back into the pan, squeeze over the lemon juice, and toss to combine.
- To serve, scoop the polenta into shallow bowls and top with the roasted veg and sausages. Scatter with the reserved fennel fronds and add a few shavings of parm, if you’d like. Enjoy!
