Wash and dry all produce. Preheat oven to 450 degrees. Remove ribs and stems from kale. Roughly chop leaves. Mince or grate 1 clove garlic (we sent more). Halve tomatoes lengthwise. Tear basil leaves from stems; discard stems.

Heat a drizzle of olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Toss in kale and a splash of water. Cook, tossing, until tender and wilted, 3-4 minutes. Remove from pot and set aside on a cutting board.

Toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on one side of a foil-lined baking sheet. Place sausages on opposite side. Roast in oven until tomatoes are burst and sausages are cooked though, 12-15 minutes.

Place stock concentrate and 2 cups water in pot used for kale. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Meanwhile, finely chop kale. (TIP: Alternatively, pulse kale in a food processor until finely chopped.) Whisk polenta into stock in pot. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes

Stir cream cheese, kale, and 1 TBSP butter into polenta. Season with salt and pepper. TIP: If polenta is stiff, add more water as needed to give it a thick but loose consistency.

Thinly slice sausages on a diagonal. Divide polenta between plates, then top with tomatoes and sausages. Garnish with basil.