June 15, 2010

Spicy Sausage and Sweet Potato Hash over Creamy Polenta

(This photo goes first so my niece doesn’t come up in the “You might also like” thumbnail as a main course. She’s awfully tasty, though. And it may remind you why you’re here as I ramble about my personal life.)

We got back yesterd

ay from a 5-day trip to visit my family. I don’t talk a lot about what goes on in my personal life aside from food preferences, but there are a few things I wanted to share. Despite the continuous rain and the flu that got passed around (that I started… oops) there were a lot of good things that happened.

This tiny little 2-week-old belongs to my baby sister. My babysister. It’s still strange to me that she has a baby. She’s still like, 13. (Sorry, Hills.) I didn’t get to hold her though because I didn’t want her to get sick. She came away from the weekend unscathed, fortunately.My girls got to spend time with little Carter, and much to my brother’s dismay, taught him all about dolls, jewelry, & pedicures. None of his toenails were actually painted, but boy, did he want it.

Those orange overalls kill me. He loves orange, so when grandma saw them there was no question.Oh yeah, and this happened:

I’m not sure what made me do it. Maybe because I just barely had some decent profile pics taken (thanks hon!). Maybe because I turn 30 this summer, and I’m getting the jitters. Maybe because I only have time to make my hair look wavy and cute about 2 days a month. Maybe because I’m tired of pulling hair out of the drain, off the sink, off my clothes, off my children, and out of my food (heh. joking. sorta.) I donated my hair 2 years ago and thought I’d never do it again. Guess I thought wrong. Anyhow, a humongous thanks goes out to my brother’s wife, Andrea. I love it!

Now to the food. This recipe has nothing to do with my trip or my family. However, it’s bright, colorful, and cheery, just like the blue skies I came back to in California. It’s also a great way to use a whole head of cabbage (in case you get stuck with one), and the polenta and avocados are a nice, cooling compliment to the spicy sausage.

Spicy Sausage and Sweet Potato Hash over Creamy Polenta

Ingredients:

For the hash:
2 T oil (I like olive or grapeseed oil)
1 small head of cabbage, core and outermost leaves removed, chopped (green or purple, 2 1/2-3 cups)
1 cup chopped onion
4 cloves garlic, chopped
1 tsp cumin seed (or 1/2 tsp ground cumin)
pinch crushed red pepper flakes
2 cups peeled & cubed sweet potatoes (about 1/2-inch)
1 13-oz pkg pre-cooked sausage, sliced into 1/4 inch pieces (I used Aidell's Spicy Mango & Jalapeno Chicken Sausage)
1/2 cup purchased (or homemade) pico de gallo or chopped tomatoes
1/3 cup chopped cilantro
1 avocado, peeled, pitted, and sliced

For the polenta:
3 cups low-sodium chicken vegetable broth
1 cup uncooked coarse polenta or cornmeal
1 1/2 tsp salt
2 T butter
1/4 cup grated Parmesan or Romano cheese

Directions:

To make the hash:
Heat oil in a large skillet over medium heat. Add cabbage & onion & a pinch of salt and pepper; cook for 5-7 minutes until the vegetables have softened and the onions are translucent. Add garlic, cumin seed, red pepper flakes and sweet potatoes. Cook, covered, for another 8-10 minutes or so, stirring occasionally, until sweet potatoes are fork-tender. Stir in sausage, pico de gallo, and cilantro and cook another 2-3 minutes until everything is heated through. Add salt and pepper to taste. Serve over hot polenta and top with a few avocado slices.

Serves 4-6.

Nat's Notes:
1. Chopping all the vegetables ahead of time (up to a day) makes this come together so much quicker!

To make the polenta:
Bring the broth to a boil in a medium saucepan. Add salt, then add polenta in a small, steady stream while whisking. Continue whisking, reducing the heat to medium-low, until the polenta is lump-free and simmering.

Cook for about 10 minutes, whisking often, until the polenta is thick cooked through. Remove from heat and add butter and cheese; stir until they melt. Cover to keep warm until ready to serve.

from Perry's Plate

Gluten-Free, Main Dish Pork, Main Dish Poultry, Perry's Plate Originals, Side Dishes

8 comments »

8 Responses to “Spicy Sausage and Sweet Potato Hash over Creamy Polenta”

1

Joanne — June 16, 2010 @ 12:13 am

I love just throwing things that I have on hand together and putting them over polenta. Is there anything that doesn't taste better over polenta? Maybe your niece, who is adorable, and probably tastes perfect just on her own.

Your hair looks awesome! I would never have enough daring to do it.

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2

Christina — June 16, 2010 @ 2:31 pm

I finally figured out how to comment on your site! Whenever I try to comment, it says I'm not logged into WordPress (even though I am). Anyway!
There's a lot I've been wanting to say! First, I made your sundried tomato pesto and fell in love. I loved all the recipes that followed to help me use it up! Second, your white bean dip is fantastic. I make white bean dip once a week because my honey is a meat-lover and I have some vegetarian tendencies. White beans are great protein for me. So I thought I had made white bean dip every which way until I had yours! It's my new favorite!
And lastly, this recipe looks fantastic, can't wait to try it. Your hair looks great too!

Sorry to ramble! :)

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3

grace — June 17, 2010 @ 9:25 am

ah, so much cuteness! what adorable kiddos, and the haircut suits you–way to take a leap! the dish you've depicted and described is nothing less than outstanding–i love every component, all the way to the avocado on top. bravo!

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4

Emily — June 17, 2010 @ 3:53 pm

Your hair is super cute. And those cookie dough cupcakes were HEAVEN. I'm making them again for my birthday. Yes, my own birthday, but I want them and my husband is no baker.;)

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5

Natalie @ Perrys' Plate — June 17, 2010 @ 5:15 pm

Aw, thanks! I don't blame you for making them yourself. My husband isn't a baker either, so I end up making "our" cake, too. (Our birthdays are 2 days apart.)

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6

The Shields — June 18, 2010 @ 3:26 am

This looks AMAZING. I've been wanting a good recipe that involves polenta…I never quite know what to do with it.

Your hair look amazing, too!

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7

Ashley — June 19, 2010 @ 5:34 am

Love the hair! I have had my faux hawk for a couple years and I've gotten used to the short style. I can't imagine going back, although I'm sure I will sometimes. And also–your new hair makes you look completely different. It's adorable (you looked great the other way as well) but it's surprising how different you look!

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8

Rustown Mom — June 24, 2010 @ 1:11 am

Your short hair is adorable and I am enjoying getting to know you thru your blog! (:

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