Spicy Sausage and Sweet Potato Hash over Creamy Polenta

For the hash:

Heat oil in a large skillet over medium heat. Add cabbage & onion; cook for 5-7 minutes until the vegetables have softened and the onions are translucent. Add garlic, cumin seed, red pepper flakes and sweet potatoes. Cook, covered, for another 8-10 minutes or so, stirring occasionally, until sweet potatoes are fork-tender. Stir in sausage, pico de gallo, and cilantro and cook another 2-3 minutes until everything is heated through. Serve over hot polenta and top with a few avocado slices.

Serves 4-6.

For the polenta:

Bring the broth to a boil in a medium saucepan. Add salt, then add polenta in a small, steady stream while whisking. Continue whisking, reducing the heat to medium-low, until the polenta is lump-free and simmering. Cook for about 10 minutes, whisking often, until the polenta is thick and cooked through. Remove from heat and add butter and cheese; stir until they melt. Cover to keep warm until ready to serve.

(Basic polenta recipe adapted from TK member tallmisto.)