Saturday, September 25, 2010
wilson and sausage
sausage and chard saute with polenta
As promised, this is the second in a series of recipes using Italian sausage. It's very simple and the flavors are exquisite together. This one came together in 20 minutes flat, I kid you not. I loved last weeks variation, but I liked this one even better. My Native American DNA tingled over the creamy polenta.
Cook 1 1/2 pounds Italian sausage (I used turkey sausages) in olive oil in a skillet over medium heat, 10 to 12 minutes, remove and slice. Add 4 cloves sliced garlic to the skillet, sizzle over medium heat for a few seconds, add 1 bunch Swiss chard (leaves cut into strips), salt and fresh ground pepper to taste, cook until wilted, 3 to 4 minutes. Fold in sausage. Serve over polenta. (I used the quick-cook variety). This dish is both earthy and elegant.
You know how much I love faces, especially in nature. This cute little guy, most appropriately named Wilson, said hello to me this week. (I really didn't add his smiley face.) Don't you love his dapper Scottish tam? He's here on my desk today, keeping me company.