1/2 cup thinly sliced yellow onion
1 large bunch of Swiss chard (or kale, spinach, or another leafy green of your choice)
2 cloves of garlic, minced
2 links all-natural, fully cooked chicken sausage, 4oz each, thinly sliced
1 cup drained, rinsed cannellini beans
1 cup (240 gm) canned pumpkin puree or roasted, mashed winter squash
1 1/2 cups water
1/2 cup (72 gm) yellow corn meal
pinch of nutmeg
1 oz grated pecorino romano cheese
salt & pepper, to taste
Heat a large saute pan over medium-low heat. Spray with nonstick cooking spray. Add the onions and cook, stirring occasionally, for about 10 minutes, until softened.
Meanwhile, prepare the Swiss chard. Cut off the thick stems and slice the leaves into 1" ribbons. Rinse in a colander and set aside.
Add the garlic, chicken sausage, and white beans to the onions. Season the mixture with salt and pepper. Cook for one minute, until garlic is fragrant. Add the Swiss chard, with the water still clinging to it. Stir to combine, then cover the pan and raise heat to medium-high. Let the greens wilt down while you prepare the polenta. Stir occasionally.
Whisk together the water and pumpkin puree in a medium sauce pan. Season generously with salt, and add the nutmeg. Place the cornmeal in a small bowl and pour a little of the pumpkin mixture over it; stir well (this will make it easier to incorporate the cornmeal into the heated pumpkin mixture, without clumping.) Bring the remaining mixture in the sauce pan to a boil. Whisk in the wet cornmeal until smooth, then reduce heat to medium-high and cook, stirring often with a wooden spoon, for about 10 minutes. When polenta has thickened (if you draw the spoon across the bottom of the pan, the line should remain visible for a short time), stir in the grated cheese and turn off heat. Adjust with salt and pepper to taste.
Taste the sausage and bean mixture and season with salt and pepper if desired. Divide the hot polenta between two plates and top with the sausage, white beans and chard.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 10.2 g
Cholesterol: 80.0 mg
Sodium: 1,645.7 mg
Total Carbs: 65.1 g
Dietary Fiber: 16.2 g
Protein: 31.2 g