Sausage, White Beans, and Kale on Cheesy Polenta

Heat oil in a large Dutch oven over medium heat; sauté onion and garlic for 5 minutes, until translucent. Stir in kale and chicken stock, cover pot, and cook 5 minutes, until wilted. Uncover and stir in fennel, beans, tomatoes, red pepper, and 1/4 teaspoon of the salt. Continue to cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat. Meanwhile, brown sausages in a small nonstick skillet or grill them on a grill pan until golden brown, about 8 minutes. While sausages brown, bring milk, water, and the remaining 1 teaspoon of the salt to a boil in a large saucepan over high heat; gradually stir in polenta. Cook 5 minutes, stirring constantly, until polenta thickens and pulls away from sides of pan. Remove from heat and stir in cheese until it melts. Cut sausages diagonally into thirds. Spoon polenta onto plates; top with kale mixture and sausages.