Smoked Sausage with Garlicky Greens

A robust and hearty meal that doesn’t feel too heavy. If the polenta cakes are too time consuming, feel free to try the Quick n’ Easy recipe on the back.

Smoked Sausage with Garlicky Greens

Wine Pairing:


Active Time:

25 - 30 minutes

Total Time:

30 - 35 minutes



  • 1 clove garlic
  • 1 shallot
  • 1 tabasco pepper
  • 4 oz mustard greens
  • 4 oz spinach
  • 4 oz swiss chard
  • 4 oz turnip or broccoli
  • 8 oz cherry tomatoes

Spice Mix

Proteins and More

  • 1 cup polenta
  • 1 pkg smoked sausage
  • 2 oz parmesan cheese

Pantry Items

  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 3 tbsp butter

1: Preheat oven to 425ºF

2: Cook polenta:

  • In a large and deep pan, bring 6 cups water and 1 tsp sea salt to a boil over high heat. Gradually stir in polenta. Reduce heat and simmer, stirring frequently to prevent sticking. Simmer 10 minutes or until mixture is very thick and grains are slightly tender. Stir in 3 tbsp butter and ⅓ cup grated parmesan cheese.

  • Oil a ¼” sheet pan or 8x8” baking pan and spread polenta evenly. Let sit for 10 minutes. Using the rim of a glass or a cookie cutter, cut out polenta cakes. Set aside.

3: Roast tomatoes:

  • Place tomatoes in a bowl and add 1 tbsp olive oil and ⅓ tsp sea salt. Stir to coat. 

  • Add coated tomatoes to a baking sheet lined with foil or parchment paper. Roast in the oven until the tomatoes burst and begin to char slightly, around 12-15 minutes. 

4: Cook the sausage:

  • Slice sausage in ¼-½” coins. In a saute pan, heat 1 tsp of olive oil over medium heat. Add sausage and cook until sides become caramelized. Remove and set aside, leaving sausage oil in the pan and use for vegetables.

5: Cook the vegetables:

  • Roughly chop all greens. Remove any thick or woody stems. 

  • Peel and mince garlic and shallot. Over low heat, add garlic and shallot. Stir constantly to prevent burning. Increase heat to medium and add all greens to pan. Stir to incorporate garlic and shallot. For added heat, mince tabasco and add to greens.

  • Cook until greens begin to wilt or become mushy, around 1-2 minutes. Set aside. 

6: Cook polenta cakes:

  • Add 1 tbsp olive oil to saute pan over medium heat. When oil is hot, add polenta cakes. Cook 1-2 minutes on each side or until cakes begin to crisp.

7: Serve:

  • Transfer crispy polenta cakes to the plate. Serve next to garlicky greens, roasted tomatoes, and sausage. 

Chef tips

Try not to let the polenta dry out too much or it can be hard to work with. Keep covered if it is going to sit for a while.