by Jen Langdon, 2018 CSA Member

How to elevate polenta to a main course:
1. heap a delicious mound of braised sausage and greens on top
2. liberally sprinkle with grated parmesan cheese

Voila! (And it's tasty. And it's flexible. And it's gluten free.)

Ingredients

1 lb sausage (we used Woodland’s Pork)
1 onion, diced
1 fennel bulb and fronds, diced
1 tsp fennel seed, toasted
¾ cup liquid (water, stock, white wine or beer)
2 large bunches mixed greens, diced (chard, beet greens, collards, kale, etc - both stems and leaves)

Parmesan cheese and polenta, to serve

Directions

Brown sausage in a large, heavy pot. Once sausage is cooked, add onion, diced fennel and fennel seed. Cook, stirring occasionally until vegetables begin to caramelize.

Deglaze the pan with the liquid, scraping up any browned bits. Bring to a simmer. Add greens and cover. Cook over medium-low heat, stirring occasionally, until greens are tender, 20-40 minutes. Serve over polenta and top with grated cheese.