This is a simple, quick and tasty dish for a rainy day (which happens a lot in Seattle) lunch.
The one tip is to use one pan to cook the mix greens and than the sausages. Finally use a bit of chicken stock to deglaze the pan. It’d result in a very thick and flavorful sauce that you can use on the sausage and polenta.
Traditional winter recipe. My grandmas used to make this dish. Grandma Nicoletta used to serve it by spreading on a large cutting board (that she used to also make pasta). She would than pour the sauce on top and all of us would sit around the table and eat our part.
Unfortunately I don’t have such a large board that I could use for dinner (might need to build one).
