STREAMING NOW: Eden Eats

Polenta With Sausage and Greens

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From a Sunset Magazine special edition, "Sunset Weeknight." Since we don't eat pork, I adapted it to use lean ground turkey. I use Penzey's Pizza Seasoning for the seasoning. You can substitute 8 ounces hot Italian sausage links (pork or turkey), casings removed, for the ground turkey and Italian seasoning, if you prefer.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 cups reduced-sodium fat-free chicken broth
  • 2 cups low-fat milk
  • 1 cup yellow cornmeal (polenta)
  • 1 tablespoon olive oil
  • 8 ounces ground turkey breast
  • 2 teaspoons italian sausage seasoning (or substitute Italian herbs)
  • 2 garlic cloves, peeled and minced
  • 14 teaspoon hot chili flakes (optional)
  • 1 lb mustard greens, rinsed, stems trimmed, and chopped into 1 inch pieces
  • 12-34 cup shaved parmesan cheese
  • salt and pepper

Directions

  1. In a 3-4 quart pan over high heat, combine broth, milk, and cornmeal, stirring until mixture reaches a boil. Reduce heat to low and cook, stirring frequently, until smooth, about 12-15 minutes. If too thick, add 2-4 tbsp water.
  2. Meanwhile, heat oil in a 5-6 quart pan over high heat. Add turkey and brown, breaking up with spoon. Add garlic and chili flakes (if desired). Continue cooking, stirring often, until crumbly and brown, about 3-4 minutes. If turkey begins to stick to bottom, add a small amount of water to pan and cook until mostly evaporated.Add mustard greens and stir-fry until wilted, about 2 minutes.
  3. Spoon polenta into four wide, shallow bowls. Top with sausage and greens mixture. Sprinkle shaved Parmesan over top and season to taste with salt and pepper.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: