Recipe: <!-- -->Polenta with Kale, Beans and Sausage<!-- -->

Recipe: <!-- -->Polenta with Kale, Beans and Sausage<!-- -->

www.wholefoodsmarket.com

This substantial dish will take the edge off an early winter chill. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale.

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Cooking tools:

  • Pot
  • Cheesecloth
  • Butcher's twine
  • Wooden spoon
  • Mixing bowl
  • Skillet
  • Measuring cup
  • Colander
  • Kitchen timer
  • Stove
  • Serving platter
  • Ladle
  • Cutting board
  • Chef's knife
  • Grater
  • Measuring spoon
  • Tongs
  • Plate

Ingredients

  • 4 cups low-sodium chicken broth
  • fine sea salt, pinch of
  • 3 cloves garlic
  • 4 fresh sage leaves
  • 1 (2-inch) sprig fresh rosemary
  • 1 bay leaf
  • 1 teaspoon crushed red chile flakes
  • 2 cups chopped lacinato (black or dinosaur) kale, large stems removed
  • 1 1/2 cups coarse yellow polenta
  • 1 1/2 cups fine yellow polenta
  • 3 tablespoons extra-virgin olive oil, divided
  • 10 ounces sweet or spicy Italian turkey sausage, cut into 3/4-inch pieces
  • 1 can (15-ounce) cannellini beans, drained and rinsed
  • 2/3 cup Parmesan cheese, divided
  • 1/2 cup plus 2 tablespoons chopped fresh flat-leaf parsley

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