Swiss Chard and Turkey Sausage Over Polenta

By á-2944

Ingredients

• 3 links (9 or 10 ounces) sweet Italian turkey sausage, cut into 1/3-inch rounds
• 1/2 tablespoon extra-virgin olive oil
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/4 teaspoon red pepper flakes
• 1 bunch Swiss chard, stems removed, leaves torn into bite-sized pieces
• Kosher salt and freshly ground black pepper
• 3 1/4 cups water
• 1/2 teaspoon salt
• 1 cup instant polenta
• 1 tablespoon butter
• 1/3 cup grated Parmesan cheese, plus more for serving

Details

Servings 2

Preparation

Step 1

In a large, dry nonstick skillet, brown sausage 6 to 8 minutes over medium heat, flipping once halfway through cooking. Remove sausage to bowl and set aside. Add olive oil to now-empty skillet and heat until shimmering. Add garlic and red pepper flakes. Cook, stirring frequently until fragrant, about 30 seconds. Add Swiss chard and cook, stirring frequently, until lightly wilted, 2 to 3 minutes. Cover and steam until fully wilted, stirring occasionally and adding water if necessary, about 4 minutes total. When chard is almost fully wilted, return sausage to pan and heat through. Season with salt and pepper to taste. Keep warm while polenta cooks.

Meanwhile, in medium pot, bring 3 1/4 cups water and 1/2 teaspoon salt to boil over medium-high heat. Slowly add polenta, whisking constantly. Drop heat to a simmer and cover. Cook 4 or 5 minutes, stirring occasionally, until polenta reaches desired consistency. Remove from heat and stir in butter and Parmesan.

Spoon polenta into bowl. Top with chard and sausage mixture. Serve, sprinkled with Parmesan if desired.