I've said it before, and I'll say it again- I love polenta! But I needed to change up the topping as I often make some version of a tomato ragu. This time I went for bok choy and a thyme flavored polenta- it turned out fabulous.
The olives give a nice salty flavor to the dish and brings it all together. I think you'll find it's warm and hearty and yet light all at the same time..sort of like fat and happy.
Tips and techniques: Use a wine you would drink, if it's not worth drinking- it's not worth eating either. You can use plain water or milk in place of the broth for the polenta.
Bok Choy, Sausage and Thyme Polenta
2 turkey sausages
1 small Spanish or yellow onion, chopped
1 large head of Bok Choy, rough chopped
1 garlic clove, smashed and chopped
2 fresh tomatoes, chopped
1 yellow pepper, sliced
1/2 cup of olives, chopped (use a good black olive)
1/2 - 1 cup of white wine
Begin the polenta first (recipe below.) In a large sauce pan, cook the 2 turkey sausages until just done.
Remove the sausages, set aside.
Add the onion and Bok Choy into the pan with a little canola oil, and saute for about 5 minutes. Add the garlic, tomatoes and pepper, saute a minute to allow the garlic to release its flavor.
Slice the sausages, add into the pat along with the wine and olives - simmer for about 5 minutes, longer if you want the veggies softer. Salt and pepper to taste.
Serve over the thyme polenta.
2 cups warmed broth, + up to 5 more cups of broth
1/2 cup polenta
1/2 cup grated Parmesan Cheese
1/4 cup grated sharp cheddar
2 Tbls chopped thyme
Whisk the polenta into the 2 cups of broth slowly. Stir often over medium low heat. As the polenta begins to thicken you will add another cup of broth 1/2 cup at a time.
This could take up to an hour. When the polenta is complete (taste it, is it still gritty? You may need to add slightly more broth)
Remove from stove. Add in the cheeses and the fresh thyme, as well as salt and fresh ground pepper to taste, stir to help cheese melt. Top with the Bok Choy mixture.