Polenta with Sausage and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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.
3. Spoon polenta equally into 4 bowls. Top equally with sausage-mustard green mixture. Sprinkle with cheese and add salt and pepper to taste.
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