Garlic and white wine, sautéed kale, broccolini, tomatoes, and Field Roast vegan apple sage sausage on top of creamy polenta, finished with a drizzle of basil lemon olive oil. Vegan cream cheese makes the polenta creamy without watering it down. The vegan apple sage sausage adds a nice heartiness to the dish. And a drizzle of citrusy basil oil helps to brighten up this warming dish.
For the polenta:
3 cups vegetable broth or water
1 cup organic cornmeal
2 tablespoons vegan cream cheese (I prefer Trader Joes brand)
1 tablespoon vegan butter (preferably palm oil free)
Salt and pepper to taste
Bring vegetable broth or water to a boil. Slowly whisk in organic cornmeal. Reduce heat to low and cook for about 15 minutes, stirring often. Turn off heat. Add in vegan cream cheese, vegan butter, salt and pepper to taste.
For the topping:
Heat a couple of tablespoons of olive oil over medium heat in a saucepan. Add in about 1 cup of chopped kale, a few bunches of brocollini (thicker stems removed), 1/2 cup cherry tomatoes (whole), and 2 to 3 roughly chopped Field Roast apple sage sausages (I used to mini ones). Sauté for a couple of minutes till the tomatoes start to blister slightly and the sausage starts to brown. With the back of a wooden spoon, gently squish each tomato. Add in 3 cloves of chopped garlic. Cook for a minute or so. Add in 1/2 to 3/4 cup vegan white wine. Continue to cook till the wine is reduced a bit. Season with salt and red pepper flakes if you like a little heat.
Spoon polenta onto a dish and top with the sautéed mixture. Spoon the sauce over the top. And finish with a drizzle of basil lemon olive oil. (Simply the juice of 1/2 a lemon mixed with a few tablespoons of olive oil and some chopped basil).