Today's recipe uses cornmeal and grated Parmesan cheese to make Italian-style polenta served with chicken sausage, braised greens and canned diced tomatoes.
3 1/2 cups chicken or vegetable broth
3/4 cup cornmeal
1 cup thinly chopped onion
kale and beet greens
4 links of chicken sausage
splash of olive oil
1 15-ounce can of diced tomatoes
1/2 cup grated Parmesan cheese
To make the polenta, add 3 1/2 cups of chicken or vegetable broth to a deep, heavy bottomed stainless steel pot, bring that up to a simmer and just as it comes to a simmer, whisk in 3/4 cup cornmeal and turn the heat to the lowest setting.
If you have one burner that goes to a lower setting than the others, move the pot to that, and use a wooden spoon to stir it occasionally as it's cooking along.
While you're keeping your eye on that, thinly chop about 1 cup of onion.
I'm using a combination of kale and beet greens today, but you could use any green you like.
Slice 4 links of chicken sausage into bite-size pieces and add those to a large pan, and brown them up on both sides in a little olive oil.
Once the sausage is lightly browned all around, take it back out of the pan, and then, add a little more olive oil if you need to and add the onion, and cook that along to soften up.
Once the onion has softened up, add one 15-ounce can of diced tomatoes, juice and all, and then add the greens and put a lid on top, and let them cook along to wilt down.
Stay with that, and once the leaves have wilted down a bit, add a little broth.
Once you're happy with the greens, add the sausage back to the pan and turn the heat off after a minute or two.
The polenta is going to take about 20 minutes to cook and, once it's soft to the tooth, add 1/2 cup grated Parmesan cheese and stir that in, and it's good to go.