Hormel's hot sausage turns tender and rich when braised in wine with polenta underneath. The creamy grain soaks up all the spice and salt, and wilted greens balance the heat. Weeknight comfort that feels like more than it is.

Serves 2. 30 minutes, 20 at the stove.

About 250 calories a serving, 4 g protein, 8 g carbohydrate, 23 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide shallow pan over medium-high heat. Cut the sausage into 8 pieces and brown them on all sides, about 5 minutes total; set aside.
2. Chop 1 small onion and mince 2 cloves garlic. Add them to the same pan and cook until soft, 3 minutes. Stir in 1 cup red wine and scrape up the brown bits. Return the sausage to the pan, cover, and simmer 10 minutes until the sausage is cooked through.10 min
3. Meanwhile, bring 1 cup water to a boil in a small pot and whisk in a pinch of salt and pepper. Stir in 1/4 cup cornmeal in a thin stream, whisking constantly. Reduce heat to low and cook, stirring often, until the polenta thickens and pulls from the sides of the pot, about 8 minutes.8 min
4. While the polenta cooks, stir 2 tablespoons butter into the sausage and wine, and add 4 ounces fresh spinach or kale torn into pieces. Cook, uncovered, until the greens wilt, 2 minutes. Taste and adjust salt and pepper.
5. Divide the polenta between two wide bowls and top with the sausage, greens, and pan sauce.

Note Swap fresh herbs like thyme or oregano for the wine if you prefer. Polenta keeps in the fridge for two days and reheats gently with a splash of water. Serve with crusty bread to soak up the sauce, or add white beans to stretch it further.