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
How to Make It
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.
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.
Spoon polenta equally into 4 bowls. Top equally with sausage-mustard green mixture. Sprinkle with cheese and add salt and pepper to taste.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.