2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
4-ounce package sliced button mushrooms (about 2 cups)
12-ounce package cooked chicken sausages, mild Italian flavor, cut into chunks (about 5 sausages)
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1/2 bunch kale, stems removed, chopped (about 2 to 3 cups chopped)
12-ounce jar roasted red peppers, drained and chopped (about 4 peppers)
1 1/2 cups instant polenta
1 1/2 cups grated Parmesan cheese
Salt and pepper, to taste
In a large saucepan, bring 6 cups of water to a boil.
While the water heats, in a large skillet heat the oil over medium-high. Add the onion, mushrooms, sausages, garlic and rosemary. Saut until the sausage is lightly browned, about 5 minutes.
Add the kale and roasted red peppers to the skillet and saut another 2 to 3 minutes, or until the greens are wilted. Set aside.
Stir the polenta into the boiling water. It will become very thick. Reduce heat to low and continue stirring for 2 minutes. Add the cheese and stir for another minute. Season both the polenta and sausage mixture with salt and pepper.