Sausage and Kale Sauté with Polenta
Bookmark this page
Ingredients
1 tablespoon olive oil
4 oz sweet italian pork sausage, skinless
8 ounces ready-made polenta, cut into 8 1/2-inch thick slices
6 ounces chopped kale
1 tablespoon water
½ teaspoon freshly ground black pepper
1 ½ cups low-sodium marinara sauce (such as Dell'amore)
2 ounces fresh mozzarella cheese, cut into small pieces
To make
The leftovers of this one-course hit will make an easy and delicious breakfast - just reheat and drizzle with a low-fat egg.
Preheat the grill to high heat.Heat the olive oil in a skillet over medium-high heat. Add the sausage; cook for 3 minutes, stirring occasionally. Remove the sausage. Add the polenta to the pan; cook for 5 minutes. Remove the polenta. Add the cabbage, 1 tablespoon of water and pepper to the pan. Cover; cook for 2 minutes. Uncover; add sausage and marinara. Add the polenta, browned side up, to the sausage mixture; sprinkle with cheese. Bake for 2 minutes.
Preheat the grill to high heat.Heat the olive oil in a skillet over medium-high heat. Add the sausage; cook for 3 minutes, stirring occasionally. Remove the sausage. Add the polenta to the pan; cook for 5 minutes. Remove the polenta. Add the cabbage, 1 tablespoon of water and pepper to the pan. Cover; cook for 2 minutes. Uncover; add sausage and marinara. Add the polenta, browned side up, to the sausage mixture; sprinkle with cheese. Bake for 2 minutes.
Views: 127
Author:Admin
Published: 11/20/2023 9:57 PM
Was this recipe helpful to you?
Yes
No
Comments (0)