Skillet Polenta with Sausage, Kale, Roasted Tomatoes & Eggs

Préparation

This is a cozy crowd-pleaser with minimal cleanup. You can cook the sausage and greens in the HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, then wipe it out and use the same pan to simmer the polenta, build and finish the dish in the oven, and take it straight to the table to serve.

*This recipe originally ran in the US on HexClad.com.

1. Preheat oven to 400°F/200°C. In a shallow 2.5 quart/2.5 liter baking dish, combine tomatoes, garlic, thyme, brown sugar and vinegar. Season with salt and pepper. Drizzle with ½ cup/125 milliliters oil and toss to coat. Roast until tomatoes begin to burst, 30 to 45 minutes. Remove from oven but leave oven on at 400°F.
2. Meanwhile, in a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat 2 tablespoons oil over medium-high heat. Remove sausage from casings and add to pan. Cook, breaking into small pieces with a spoon, until browned and crisp, about 5 minutes. Add kale a few handfuls at a time, stirring and wilting each handful before adding the next and season with salt. Transfer kale mixture to a medium heatproof bowl. Wipe pan clean with a paper towel.
3. Return pan filled with 4 cups water to medium-high heat and bring to a boil. Slowly whisk in polenta; season with salt. Cook, stirring, until polenta bubbles and starts to pull away from pan, 5 to 7 minutes. Vigorously stir in milk, fontina, Parmesan and butter until cheese is melted ad mixture smooth and creamy but not too thick. Remove from heat.
4. Spoon kale mixture over polenta. Using a slotted spoon, top with roasted tomatoes, reserving remaining oil in baking dish for serving. Use the back of a large spoon to create a divot in the polenta and quickly crack an egg inside the divot; repeat with remaining eggs. Season with salt and pepper. Bake until egg whites are just set and yolks are still runny, 10 to 12 minutes. Let cool 5 minutes.
5. Top with more Parmesan, basil and a generous drizzle of the reserved tomato oil and serve warm.