Sweet Italian Sausages and Blistered Tomatoes

🥘 Ingredients

• Tuscan kale
  4
• basil
  ½
• butter
  2
• cream cheese
  4
• garlic
  2
• grape tomatoes
  10
• olive oil
  4
• pepper
• polenta
  1
• salt
• sweet italian pork sausage
  18
• veggie stock concentrate
  2
• water

🍳 Cookware

• large pot
• baking sheet
• large pot

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Remove ribs and stems from Tuscan kale . Roughly chop leaves. Mince or grate 1 clove garlic (we sent more). Halve grape tomatoes lengthwise. Tear basil leaves from stems; discard stems.

   Tuscan kale: 4, garlic: 2, grape tomatoes: 10, basil: ½
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about ⏱️ 1 minute . Toss in kale and a splash of water . Cook, tossing, until tender and wilted, ⏱️ 4 minutes . Remove from pot and set aside on a cutting board.

   olive oil: 4, water
3. 

   3

   Toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on one side of a foil-lined baking sheet . Place sweet italian pork sausage on opposite side. Roast in oven until tomatoes are burst and sausages are cooked through, 12-15 minutes.

   salt, pepper, sweet italian pork sausage: 18
4. 

   4

   Place veggie stock concentrate and 2 cups water in the large pot used for kale. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Meanwhile, finely chop kale. (TIP: Alternatively, pulse kale in a food processor until finely chopped.) Whisk polenta into stock in pot. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes.

   veggie stock concentrate: 2, polenta: 1
5. 

   5

   Stir cream cheese , kale, and butter into polenta. Season with salt and pepper. TIP: If polenta is stiff, add more water as needed to give it a thick but loose consistency.

   cream cheese: 4, butter: 2
6. 

   6

   Thinly slice sausages on a diagonal. Divide polenta between plates, then top with tomatoes and sausages. Garnish with basil.