Baked Polenta with Kale, Roasted Peppers and Artichokes

This creamy, comforting dish is as tasty as it is healthy. Kale, roasted peppers, and artichokes add a dose of good-for-you goodness while the polenta, cheese, and marinara sauce create a rich filling. The perfect combination for a quick and delicious dinner.

INGREDIENTS

• 1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained and roughly chopped
• 1 (12-ounce) jar DeLallo Roasted Red Peppers
• 1 pound loose hot Italian sausage
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 3 large bunches Tuscan Kale rinsed and roughly chopped
• 1 teaspoon red pepper flakes
• 6 cloves garlic
• 2 tablespoons DeLallo Italian Red Wine Vinegar
• DeLallo Sea Salt Grinder and freshly ground black pepper
• 1 (17.6-ounce) DeLallo Heat & Serve Polenta , sliced into 1/4-inch-thick rounds
• 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Marinara Sauce
• 6 ounces Fontina cheese, grated
• ½ cup grated DeLallo Grated Parmesan Cheese
• Fresh basil leaves, roughly chopped

DIRECTIONS

1. Heat the oven to 400°F.
2. Drain and chop artichokes and peppers. Set aside.
3. Heat a cast-iron skillet or oven-proof pan over medium heat. Add the sausage and cook until browned, 10-12 minutes.
4. Add the olive oil, kale, red pepper flakes, garlic, and vinegar to the pan. Saute until the leaves are just wilted, about 2-3 minutes. Stir in the chopped artichokes and peppers and season with salt and pepper.
5. Sprinkle 1/2 cup of Fontina over the sausage mixture.
6. Lay the polenta rounds over the filling, overlapping slightly as you go.
7. Pour marina sauce over polenta and sprinkle remaining Fontina and Parmesan on top.
8. Bake until heated through and cheese is bubbling, about 15 minutes.
9. Increase the oven temperature to broil and brown the top lightly, broiling for 3-4 minutes.
10. Remove the pan from the oven, cool for 5 minutes, sprinkle basil on top, and serve.