Preheat the oven to 350 degrees F. Cook Italian sausage in oil till brown, 3-4 minutes. Add kale and cook until wilted, about 1 minute. Take off heat, season with salt and pepper. Bring to a boil heavy cream and chicken stock. Once it starts to boil, add cornmeal and whisk constantly until slightly thick, about 2-3 minutes. Season with salt and pepper. Whip egg whites until soft peaks form. Fold sausage and kale into cornmeal mixture, and then fold in whipped egg whites and goat cheese. Pour into an oiled 8" long and 4" deep oven proof dish. Bake for about 30-35 minutes. It will shuffle and be slightly brown when ready.