Another play for my super easy oven-baked polenta. While the cornmeal cooked (without stirring or any work from me) in the oven, I sautéed Italian sausage with garlic and crushed red peppers. When the sausage was browned I took it out of the skillet and rendered some chopped pancetta for a little extra flavor. Then I tossed in ribbons of kale a splash of water and a sprinkle of salt. The kale cooked, covered, for 5 minutes until well wilted. To finish I added the sausage back in along with a good dollop of olive oil, about 3/4 cup of cooked cannellini beans and nearly 1 cup of the bean cooking liquid. I let the mixture simmer for a couple minutes while I served up the creamy polenta.
Hearty cold weather food for a brisk April night.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.