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.
- Heat the oven to 400°F.
- Drain and chop artichokes and peppers. Set aside.
- Heat a cast-iron skillet or oven-proof pan over medium heat. Add the sausage and cook until browned, 10-12 minutes.
- 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.
- Sprinkle 1/2 cup of Fontina over the sausage mixture.
- Lay the polenta rounds over the filling, overlapping slightly as you go.
- Pour marina sauce over polenta and sprinkle remaining Fontina and Parmesan on top.
- Bake until heated through and cheese is bubbling, about 15 minutes.
- Increase the oven temperature to broil and brown the top lightly, broiling for 3-4 minutes.
- Remove the pan from the oven, cool for 5 minutes, sprinkle basil on top, and serve.