1 package Gimme lean sausage
2 handfuls (1/2 cup or so) walnuts, broke into medium pieces
1/2 red onion, thin quarter moons
10 crimini mushrooms, sliced
3 large leaves of dinosaur kale, 1/2 inch slices
1/2 can adzuki beans (rinsed, 15 oz can)
2 Yukon gold potatoes, medium to small or small russets, scrubbed and cut into 1/4 inch circles/slices (about 14)
1 tube polenta-any flavour 1/4-1/2 inch slices (about 14)
2 cup water
1 bullion cube (vegetable)
2 heaping tablespoons cornstarch or arrowroot
garlic, savoury, salt.
crushed red pepper, Worcestershire, braggs, balsamic vinegar.
Set oven to 350 degrees F.
Place potatoes onto a well oiled cookie sheet, brush the top side with some more oil, sprinkle with salt and pepper and bake for 12-15 minutes. Flip and finish until lightly browned.
While the potatoes are cooking:
In a large skillet, sauté the Gimme Lean and work into 1 inch crumbles. Brown well and set aside when done. Now take the onions and sauté until they begin to soften. Add the mushrooms and walnuts and cook until the mushrooms begin to release their liquid Add the kale, sausage and beans.
In a sauce pan, bring 1 1/2 cup water to boil, add the bullion and dissolve. Add the cornstarch to the remaining 1/2 cup water and add to the bullion and whisk until thick.
Add this to the pan of sausage and veggies. season with garlic, savoury, peppers, Worcestershire, braggs etc.
You should have a rich brown sauce, but don’t salt until the end so its not overdone.
By now the potatoes should be done, turn the heat down to 200 or so to keep warm, and let the veg mixture simmer on low to marry the flavours.
In a second frying pan fry the polenta slices carefully until golden with just a smidgen of olive oil. When done, you can assemble and eat!
In a circular/flower pattern, alternate between slices of polenta and potatoes to make a "flower" placing either type of slice in the center to top off. Cover with the sausage vegetable mixture. I served this with steamed asparagus and a light salad.