---
title: Sweet Italian Sausages and Blistered Tomatoes
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w21-r13-58e6609ec6243b326f7a0ab2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
nutrition:
  calories: 690
  protein: 27
  fat: 36
  saturated fat: 15
  carbohydrates: 43
  sugar: 6
  fiber: 6
  cholesterol: 90
  sodium: 930
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/sweet-italian-sausages-and-blistered-tomatoes.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Remove ribs and stems from @Tuscan kale{4}. Roughly chop leaves. Mince or grate 1 clove @garlic{2} (we sent more). Halve @grape tomatoes{10} lengthwise. Tear @basil{½} leaves from stems; discard stems.

Heat a drizzle of @olive oil{4} in a #large pot{} over medium heat. Add garlic and cook until fragrant, about ~{1%minute}. Toss in kale and a splash of @water{}. Cook, tossing, until tender and wilted, ~{4%minutes}. Remove from pot and set aside on a cutting board.

Toss tomatoes, a drizzle of olive oil, and a pinch of @salt{} and @pepper{} on one side of a foil-lined #baking sheet{}. Place @sweet italian pork sausage{18} on opposite side. Roast in oven until tomatoes are burst and sausages are cooked through, 12-15 minutes.

Place @veggie stock concentrate{2} and 2 cups water in the #large pot{} used for kale. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Meanwhile, finely chop kale. (TIP: Alternatively, pulse kale in a food processor until finely chopped.) Whisk @polenta{1} into stock in pot. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes.

Stir @cream cheese{4}, kale, and @butter{2} into polenta. Season with salt and pepper. TIP: If polenta is stiff, add more water as needed to give it a thick but loose consistency.

Thinly slice sausages on a diagonal. Divide polenta between plates, then top with tomatoes and sausages. Garnish with basil.