Sauteed Andouille with greens and polenta

When I came across this recipe on Elly’s blog I was instantly drawn in and after reading her post I knew this was a recipe that I had to try for myself.  Not only did the beautiful picture of the colorful meal draw me in but the list of ingredients, themselves, won me over as well.  When Elly initially made this dish she made a few adaptations for various reasons, but mainly because she didn’t have some of the ingredients on hand.  I made this recipe using Elly’s modifications, since I had everything in her version already in my pantry.

To me, this recipe seems like it’s a true, cozy and comforting meal.  There is just something about the earthy greens, vibrant red peppers, sausage and polenta encompasses all the flavors of fall and winter.  This meal is one that is full of many different flavors and textures and when combined it’s the perfect mix of crunchy, chewy, creamy, salty and cheesy. 

The simplicity of this meal only made it that much more appealing.  If you’re like me, you can never have too many meals stashed away that are not only delicious, but healthy and quick as well.  This is definitely one meal that I will make over and over and that will be stashed with my “go to” quick, week night meals.  Not only was I please with the outcome, but Spencer and Tucker were as well.   

Sauteed Andouille with Greens and Polenta

Ingredients:

1 large bunch collard greens, thick stems removed, chopped into 1″ pieces

3/4 lb. andouille sausage, sliced
1 Small onion, halved and thinly sliced
1 Red bell pepper, thinly sliced
2 Cloves garlic
1/4 Tsp crushed red pepper
2/3 Cup cornmeal
3/4 Cup milk
1 1/2 Cups chicken broth, divided
3 Oz sharp white cheddar, shredded
1 Tbsp butter

Directions:

Bring a large pot of salted water to a boil. Add the collards and simmer until tender, about 6-8 minutes. Drain well.

Place a large sauté pan over medium-high and add the sliced andouille sausage directly to the hot pan. Cook until nicely browned, about 4 minutes. Remove from pan with a slotted spoon. Stir in the onion and bell pepper, and cook until tender. Add the garlic, crushed red pepper, sausage, and the cooked collards. Stir until the collards and sausage are reheated.

Meanwhile, make the polenta. Place the milk and 1 cup of chicken broth in a medium suacepan and bring to a boil over medium heat. Slowly add the polenta, whisking to incorporate and prevent any clumping. Reduce the heat to low and continue cooking until the mixture has thickened and the cornmeal is soft, stirring frequently. If the mixture gets too thick, add additional chicken broth.

Once the polenta is cooked remove from the heat.  Stir in the cheese and the butter. Season the polenta with salt and pepper to taste.

Spoon the andouille sausage and greens over the polenta and serve.
 
Recipe source: Elly Says Opa originally from Real Simple