Polenta with Sausage and Greens Recipe - Allrecipes.com
Polenta with Sausage and Greens Recipe
  • READY IN 20 mins

Polenta with Sausage and Greens

Recipe by  

"Golden polenta provides a wholesome base for sauteed mustard greens and Italian sausage."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • READY IN

    20 mins

Directions

  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.
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Footnotes

  • 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® magazine. All rights reserved.
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Reviews More Reviews

Jan 20, 2004

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!

 
Apr 14, 2004

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 frequently so it doesn't get clumpy. I made a few changes so that this would be VEGETARIAN: I used vegetable broth in place of the chicken broth, and I used vegetarian sausage links (4 = 1/2 lb.). The flavor was great. I also used swiss chard instead of mustard greens because they were all I had on hand -- I think any leafy green can be substituted easily. The topping reminded me of something that would go well mixed with pasta, maybe with some lemon juice as well. I will definitely make this recipe again!

 

5 Ratings

Jan 26, 2004

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 feeling they would be. I think substituting spinach or another mild green would work, also use any cheese you prefer, just make sure to mix some into the polenta close to the end of cooking time. The little bit on top just isnt enough.

 
Jul 16, 2004

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 indicates...it was GREAT. Then I mixed the rest together in a the cast iron pan I used to cook the sausage and greens and baked at 400 for 20 minutes. It's great that way as well. I'll definately be making this more often!

 
Aug 14, 2004

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!

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 51.3 g
  • 17%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 10.1 g
  • 41%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 2163 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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