Description
This creamy pumpkin polenta with chicken sausage, crispy kale, and toasted pepitas is a cozy, savory gluten-free fall dinner ready in just 30 minutes.
Ingredients
Units
Scale
- 4 packed cups kale, tough stems removed and leaves torn into bite-size pieces
- 2 tbsp olive oil, divided
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 cup raw pepitas
- 12-14 oz fully cooked gluten-free chicken sausage, sliced into 1/2-inch rounds
- 3 cups low-sodium chicken broth, plus more as needed
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 1 cup canned pumpkin purée, not pumpkin pie filling
- 1/2 tsp dried rubbed sage
- 1/4 tsp black pepper
- 1/2 cup finely grated Parmesan, plus more for serving
- 1 tbsp butter
Instructions
- Prepare the kale. Preheat the oven to 400°F. Dry the kale thoroughly and toss with 1 tablespoon olive oil and the salt on a large rimmed baking sheet. Spread into a single layer.
- Roast until crispy. Roast for 10–14 minutes, tossing gently halfway through, until crisp with lightly browned edges. Begin checking at 8 minutes and remove any pieces that finish early. Add the pepitas during the final 3 minutes to toast.
- Brown the sausage. Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 6–8 minutes, turning occasionally, until browned and heated through.
- Cook the polenta. Bring the chicken broth and milk to a gentle simmer in a medium saucepan. Slowly whisk in the quick-cooking polenta. Reduce the heat to low and cook according to the package directions, usually 3–5 minutes, stirring frequently.
- Make it creamy. Stir in the pumpkin purée, sage, and black pepper. Cook for another 2 minutes until heated through. Remove from the heat and stir in the Parmesan and butter. Add a splash of broth if needed to keep the polenta soft and spoonable. Taste and adjust the salt.
- Assemble the bowls. Divide the pumpkin polenta among four shallow bowls. Top with browned chicken sausage, crispy kale, and toasted pepitas. Finish with additional Parmesan and black pepper, if desired. Serve immediately.
- Prep Time: 10
- Cook Time: 20
- Method: Sautéing