Polenta with kale and sausage

Here's yet another way to serve and eat tasty, nutritious kale--on top of creamy polenta made with milk and some parmigiano reggiano, along with slices of sausage. I always keep parmigiano reggiano on hand--it goes so well with so many dishes and is extremely delicious on its own as well. A little goes a long way in polenta. It doesn't make the polenta explicitly "cheesy" but it does add a nice savory depth and subtle cheesy quality. I had some nice lamb sausage on hand from my meat CSA as well as some braised kale tossed with some onions and a little bit of vinegar which contributes a slightly sweet yet acidic note to the dish, providing a contrast to the rich meat sausage and the creaminess of the polenta.