Chicken Sausages Over Parmesan Polenta

Okay, I have a question to ask you. And I need you to be completely honest with me, no matter how painful this might be. I have to admit that I’m more than a little bit worried about the answer. But you must know I can take it. I really am a strong, stable person inside. So, really, whatever the outcome is, just be truthful and we can move forward together.

Here goes:

What time do I have to get up this Friday to watch the dang royal wedding?

Chicken Sausages Over Parmesan Polenta:

What it took for 2:

* 1 Tbs. extra virgin olive oil

* 2 sun-dried tomato sausages, sliced into 1-inch pieces

* 2 cups baby spinach

* 1 cup collard greens, roughly chopped

* 1 cup chopped onion

* 3 garlic cloves, minced

* 1 Tbs. fresh oregano

* good pinch of crushed red pepper

* 2 (14.5 oz) cans diced tomatoes (with their juices)

* 1/2 cup chopped basil, divided

* 2 cups chicken broth

* 1 cup water

* 3/4 cup polenta

* 1/2 cup grated parmesan cheese, divided

* coarse salt and freshly ground pepper

Heat a medium skillet with the oil over medium-high heat. Add the sausage and saute about 3 minutes, browning them up. Add the onions and cook until they soften, maybe 5 minutes. Add the garlic and saute for 30 seconds. Toss in the oregano, pepper and tomatoes. Bring to a boil, reduce heat and simmer about 15 minutes. Add the collards, spinach and 1/4 cup of the basil. Cook maybe 2 more minutes, wilting the greens. Season with salt and pepper.

In the meantime, bring the broth and water to a boil. Stir in the polenta, reduce heat and simmer 5 minutes, whisking constantly, until it thickens. Add 1/2 the cheese and stir to combine.

Serve a good dollop of polenta topped with the spicy sausage sauce, more cheese and another sprinkle of basil!


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