Polenta with Sausage and Greens

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 481
  • Calories from fat: 19%
  • Protein: 29g
  • Fat: 10g
  • Saturated fat: 1.8g
  • Carbohydrate: 68g
  • Fiber: 7.7g
  • Sodium: 579mg
  • Cholesterol: 57mg


  • 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. 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. 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. 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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