Crispy Polenta with Sausage Stew

Adapted from Barbara Bakes
Ingredients - Stew
1 pound chicken sausage
2 Tbsp olive oil, divided
1 large onion, diced
¼ tsp chili flakes
2 garlic cloves, minced
4 cups baby spinach
28-oz. can whole tomatoes
1 cup frozen or fresh corn
Salt and pepper, to taste
2 large potatoes
 
Ingredients - Polenta
4 ½ cups water
1 tsp salt
1 cup instant polenta
2 Tbsp butter
1 cup grated parmesan
 
Directions
1. Lightly grease a 9×9 baking dish with cooking spray.

2. In a Dutch oven or saucepan, boil water, then slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat; stir in butter and Parmesan. Pour polenta into prepared baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

3. Meanwhile, parboil potatoes: Peel potatoes, and cut to similar sizes if uneven. Fill the Dutch oven with room temperature water, high enough to cover the potatoes. With potatoes in the pot, bring water to a boil, and cook (7-10 min for small / 12-15 for large). Once done, remove potatoes from hot water, and immediately submerge them under cold water to stop the cooking process. Dice into bite sized pieces.

4. Remove the polenta from the refrigerator and cut into triangles with a sharp knife. Heat a small amount of olive oil in a large skillet over high heat.  Grill polenta in the skillet, about 5-6 minutes per side until crispy and lightly browned. Plate and set aside; cover to keep warm.

5. At the same time, heat 1 tablespoon of olive oil in a large skillet, and cook chicken sausage until browned.  Add onion, and cook until soft. Then add the garlic and chili flakes, and cook for one minute. Add spinach to sausage mixture, cover and wilt spinach for 2-3 minutes. Stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.

6. Using the same skillet as the polenta, grill the parboiled diced potatoes until crispy on all sides.

7. Serve the polenta topped with the sausage stew and the crispy potatoes.