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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a very large skillet. Add sausage, onion and garlic; sauté for 2 to 3 minutes or just until sausage is browned and onion is softened. Stir in half of the Swiss chard, the crushed red pepper and 1/8 teaspoon salt. Cook, covered, for 2 minutes. Stir in the remaining Swiss chard. Cook, covered, for 5 minutes more, stirring occasionally.
Meanwhile, in a large saucepan, bring 3 cups water to a boil. In a medium bowl, combine cornmeal and the remaining 1/8 teaspoon salt; stir in the 1 cup cold water. Slowly add cornmeal mixture to boiling water in saucepan, stirring constantly. Cook and stir until mixture returns to boiling. Cook, uncovered, over low heat for about 5 minutes or until thick, stirring occasionally. Stir in milk.
Serve Swiss chard mixture over polenta. Sprinkle with Parmesan.