2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
1 cup instant polenta
1/4 cup Parmesan cheese
4 cloves garlic, sliced
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Cook the grits according to the package directions, stirring in the Parmesan when done.
Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage. Serve the sausage and chard mixture over the grits.
--Adapted from Real Simple magazine