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Polenta with Sausage and Greens

Makes 4 servings

Notes: Look for mustard greens washed and cut into pieces in the produce section of a well-stocked supermarket. If they aren't available, rinse whole mustard greens well and drain; cut into 2-inch pieces. Serve polenta with cherry tomato halves lightly dressed with an herb vinaigrette.

Polenta with Sausage and Greens

James Carrier
 3 cups fat-skimmed chicken broth
 2 cups nonfat milk
 1 cup polenta or yellow cornmeal
 1/2 teaspoon olive oil
 1/2 pound hot Italian turkey sausages, casings discarded
 2 or 3 cloves garlic, peeled and chopped
 1/4 teaspoon hot chili flakes (optional)
 4 quarts washed and cut mustard greens (1 lb.; see notes)
 1/2 cup shredded light or regular Italian blend cheese or shaved parmesan cheese
  Salt and pepper
Step 1

In a 3- to 4-quart pan, mix broth, milk, and polenta. Stir over high heat until boiling; reduce heat to low and stir often until polenta is smooth to taste, 12 to 15 minutes. If polenta is thicker than desired, stir in 2 to 4 tablespoons water.

Step 2

Meanwhile, pour oil into a 5- to 6-quart nonstick pan over high heat, tilting to coat bottom. When oil is hot, add sausages and break apart with a spoon. Add garlic and chili flakes; stir often until meat is browned and crumbled, about 4 minutes. Add mustard greens and stir often until wilted, about 2 minutes.

Step 3

Spoon polenta equally into 4 bowls. Top equally with sausage-mustard green mixture. Sprinkle with cheese and add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 481Calories from Fat 19
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.8g9%
Cholesterol 57mg19%
Sodium 579mg25%
Total Carbohydrate 68g23%

Dietary Fiber 7.7g31%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.