I adapted this recipe from this one from the New York Times. I saved the recipe when I saw it a few weeks ago, so when I noticed that James had requested the kielbasa with our weekly milk delivery I thought it would make a fine substitution. James also suggested adding the apples. The other change I made was that I made the polenta with milk, rather than water because, try as we might, we were unsuccessful in slowing the tide of the milk delivery (look for another milk-laden recipe coming soon!).
This was simple to prepare, richly textured with a good combination of sweet and savory flavors, and quite filling to boot!