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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.
- 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
- 1⁄4 teaspoon hot chili flakes (optional)
- 1 lb mustard greens, rinsed, stems trimmed, and chopped into 1 inch pieces
- 1⁄2-3⁄4 cup shaved parmesan cheese
- salt and pepper
- 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.
- 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.
- 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.