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Sausage and Kale Sauté with Polenta

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: 2 polenta slices and about 3/4 cup sausage mixture)

Leftovers from this one-dish hit make for an easy, delicious breakfast--simply reheat and top with an over-easy egg.


  • 1 tablespoon olive oil
  • 4 ounces sweet pork Italian sausage, casings removed
  • 8 ounces prepared polenta, cut into 8 (1/2-inch-thick) slices
  • 6 ounces prechopped kale
  • 1 tablespoon water
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups lower-sodium marinara sauce (such as Dell'Amore)
  • 2 ounces fresh mozzarella cheese, torn into small pieces

Nutrition Information

  • calories 260
  • fat 16.6 g
  • satfat 5.7 g
  • monofat 6.6 g
  • polyfat 1.6 g
  • protein 10 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 33 mg
  • iron 3 mg
  • sodium 408 mg
  • calcium 79 mg

How to Make It

  1. Preheat broiler to high.

  2. Heat olive oil in a skillet over medium-high. Add sausage; cook 3 minutes, stirring. Remove sausage. Add polenta to pan; cook 5 minutes. Remove polenta. Add kale, 1 tablespoon water, and pepper to pan. Cover; cook 2 minutes. Uncover; stir in sausage and marinara. Nestle polenta, browned side up, into sausage mixture; sprinkle with cheese. Broil 2 minutes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit