Sausage and Collards over Polenta

1 cup polenta (coarse ground yellow corn)
4 cups water
salt
½ cup parmesan or Romano, grated
1 bunch collards
olive oil
1 onion, chopped
1 sweet red pepper, diced
3/4-1lb spicy sausage (preferably smoked)
3 garlic cloves, minced
dry oregano
1 lb tomatoes, peeled (or not) and chopped

Bring the water to a boil and gradually sprinkle in the polenta, whisking constantly to avoid lumping, and return the mixture to a low simmer. Continue stirring regularly so no lumps form, and cook over low heat until completely cooked, about 30 minutes. Fold in salt and the cheese and keep warm.

While the polenta cooks, rinse the collards then slice them thinly, discarding stems. Heat some olive oil in a saucepan and add the onion and sweet pepper until lightly browned and softened, about 5 minutes over high heat. Dice one sausage and add it to the onions with the garlic and a generous pinch of dry oregano. Heat through and add about a cup of water, then the collards. Give them a hit of salt and cover, stirring occasionally, until the collards are tender, about 15 minutes. Brown the remaining sausage and slice into thin rounds. Add them with the tomatoes to the collards and heat through for another 5 minutes or so. Mound the polenta on a serving plate and top with the collard/sausage mixture.

from Chef Jonathan Miller

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