KValley
07-28-2001, 08:19 AM
My weekend guests are still asleep- so I cramming in my BB fix for the day.
Luiza, I was afraid this would get lost in the polenta thread. so here goes:
Polenta with Sausage and Greens
Sunset, January 2001
Prep and Cook Time: about 20 minutes
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 a herb vinaigrette.
Makes: 4 servings
3 cups fat-skimmed chicken broth
2 cups nonfat milk
1 cup polenta or yellow cornmeal
1/2 teaspoon olive oil
1/2 pound hot Italian turkey sausages, casing discarded
2 or 3 cloves garlic, peeled and chopped
1/4 teaspoon hot chili flakes
4 quarts washed and cut mustard greens (1 lb, see notes)
1/2 cup shredded light or regular Italian blend cheese or shaved parmesan cheese
Salt and pepper
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 3 tablespoons of 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.
Per serving: 481 cal., 19 percent (90 cal.) from fat; 29 grams protein; 68 g. carbo, 7.7 g. fiber.
Luiza, I was afraid this would get lost in the polenta thread. so here goes:
Polenta with Sausage and Greens
Sunset, January 2001
Prep and Cook Time: about 20 minutes
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 a herb vinaigrette.
Makes: 4 servings
3 cups fat-skimmed chicken broth
2 cups nonfat milk
1 cup polenta or yellow cornmeal
1/2 teaspoon olive oil
1/2 pound hot Italian turkey sausages, casing discarded
2 or 3 cloves garlic, peeled and chopped
1/4 teaspoon hot chili flakes
4 quarts washed and cut mustard greens (1 lb, see notes)
1/2 cup shredded light or regular Italian blend cheese or shaved parmesan cheese
Salt and pepper
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 3 tablespoons of 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.
Per serving: 481 cal., 19 percent (90 cal.) from fat; 29 grams protein; 68 g. carbo, 7.7 g. fiber.