Polenta with Sausage and Greens

Polenta with Sausage and Greens

"Golden polenta provides a wholesome base for sauteed mustard greens and Italian sausage."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 468 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 2163 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Ready In

  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.

Footnotes

  • 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.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

Reviews

5
Most helpful
Most positive
Least positive
Newest

This was amazing! It had such great flavor and was very filling. The friend I cooked it for also loved it and wanted the recipe. Very good!

This was great. The polenta came out just the right consistency -- not hard, but not runny -- just like they serve in restaurants. The perfect liquid to cornmeal ratio! Just make sure to stir ...

This was pretty good, however, their are a few changes that need to be made. First of all, Mustard Greens are just too bitter, coming from the south and having eaten these frequently I had a f...

I omitted the hot chili flakes; used swiss chard and kale *that's what I had on hand*, and used 2 lbs of sausage *wanted my meat loving family to try it*. I had one serving as the recipes indica...

I was sceptical but decided to give it a try. This is a very good dish. Quite tasty, quite filling, and quite economical as well. I definitely give it two thumbs up!

Other stories that may interest you