Polenta with Sausage and Greens

Polenta with Sausage and Greens Recipe
James Carrier
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.


Makes 4 servings

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Nutritional 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


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


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.

January 2001
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