Creamy Baked Polenta with Sausage & Greens Recipe

Comfort food with Italian roots and a different texture from your usual bakes. Creamy polenta topped with savoury sausage and wilted greens creates a hearty, satisfying meal that's perfect for cosy dinners. This recipe is part of our 5 One-Pot Dishes for Your Round Baking Bowl series. Prep Time: 15 minutesCook Time: 50 minutesServings: 6Difficulty: EasyDish Size: 3-quart (10-inch) round oven-safe bowl Ingredients For the Polenta: 1 litre (4 cups) whole milk 500 ml (2 cups) chicken or vegetable stock 200g (1 cup) coarse polenta (cornmeal) 75g (3/4 cup) Parmesan cheese, grated, plus extra for serving 3 tbsp butter 1 tsp salt 1/2 tsp freshly ground black pepper For the Topping: 450g (1 lb) Italian sausage (mild or spicy), casings removed 2 tbsp olive oil 3 cloves garlic, minced 1/4 tsp red pepper flakes (optional) 200g (7 oz) kale or Swiss chard, stems removed and roughly chopped 125 ml (1/2 cup) white wine or stock Salt and pepper to taste Fresh basil or parsley for garnish Instructions Preheat oven to 180°C (350°F). Butter your 3-quart round baking bowl generously. In a large saucepan, bring milk and stock to a gentle simmer over medium heat. Gradually whisk in the polenta in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until the polenta is thick and creamy and pulls away from the sides of the pan. Remove from heat and stir in Parmesan, butter, salt, and pepper. Pour the polenta into the prepared baking bowl and smooth the top. Set aside. While the polenta cooks, heat olive oil in a large frying pan over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and cooked through. Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Add the chopped greens and wine (or stock). Cook, stirring, for 3-4 minutes until the greens are wilted and tender. Season with salt and pepper. Spoon the sausage and greens mixture over the polenta in the baking bowl, spreading evenly. Bake uncovered for 20-25 minutes until the edges are bubbling and the top is lightly golden. Let rest for 5 minutes. Garnish with fresh herbs and extra Parmesan before serving. Tips & Notes Use coarse polenta (not instant) for the best texture and flavour. Stir the polenta frequently while cooking to prevent sticking and ensure a smooth, creamy consistency. Swap kale for spinach, Swiss chard, or escarole depending on what you have on hand. For a vegetarian version, omit the sausage and add sautéed mushrooms, sun-dried tomatoes, or roasted red peppers. This dish is excellent for meal prep—it reheats beautifully and can be portioned into individual servings. Serve with a simple green salad and crusty bread for a complete meal. Dietary Info: Gluten-free, contains dairy

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