Inspired by this recipe and the fact that I got a tub of organic rainbow chard at Hy-Vee for 99 cents last week.
1 Tbsp oil
1/2 tube polenta, cut into 1/2-inch cubes
In a non-stick skillet, pan-fry the polenta cubes until crispy on several sides (you can also spray them with oil and stick them in the oven for this).
1 Tbsp olive oil
2 Tofurkey Italian sausages, sliced into coins
2 cloves garlic, chopped
a whole mess of rainbow chard, chopped into bite-sized pieces
1/3 cup red wine (any red wine will do; I used a TJ's Cabernet)
1 can white beans (I used cannellini, but any will do), rinsed & drained
1 can diced tomatoes, drained
1 Tbsp capers, drained (optional)
1 handful fresh basil, chopped
Heat the oil over medium-high heat. Add the sausage and saute for a few minutes. Add the garlic and stir for another minute or so. Add the chard and wine, stir, and cook, covered, for 5 minutes, or until the chard has wilted. Add the beans, tomatoes, capers and herbs. Heat through. Stir in the crispy polenta cubes and serve hot.
