Prep 5 mins
Cook 20 mins
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.
This came out really well, but I used kale rather than mustard greens, which didn't seem like the right thing because of their extra bite. I imagine it would work just fine with other "sturdy" greens, too, but spinach gets too wilty. I did this with turkey italian sausage, which also worked well. It was also quite easy and, although this surprises me every time, the polenta turns out like real polenta with minimal effort.