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Polenta with Sausage and Greens

James Carrier

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.


  • 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

Nutrition Information

  • calories 481
  • caloriesfromfat 19 %
  • protein 29 g
  • fat 10 g
  • satfat 1.8 g
  • carbohydrate 68 g
  • fiber 7.7 g
  • sodium 579 mg
  • cholesterol 57 mg

How to Make It

  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.