Awhile ago I had polenta with chicken sausage and maple syrup at Nickel Diner in downtown LA, and since then, I can’t get enough of this meal…or at least my healthier version of this meal. It is so warm, comforting, hearty, and satisfying: perfect for a weekend brunch or quick weeknight dinner.
Polenta with Greens and Chicken Sausage
1 cup polenta (course or medium ground cornmeal,
you could also use grits)
4 cups water
1-1/2 cups 1% milk
1 Tbsp butter
1 tsp salt
Bring the water to a boil, add salt, stir in the polenta and whisk constantly until it thickens, then pour in the milk and continue to whisk until creamy and smooth (should take 5-10 min). It’s hard to ruin polenta — just get it to a consistency you think is good, like oatmeal or Cream of Wheat.
4 chicken apple sausages (I like the uncooked ones from the Whole Foods meat case) Grill pan or skillet. Heat a grill pan or skillet over medium heat, add a drop of oil, then place sausages in pan and brown on all sides (2-3 min/side). Remove to a cutting board, slice in half lengthwise, then grill the inside for a couple minutes until browned. Set aside.
In the same grill pan or skillet, heat 1 Tbsp olive oil. Add a couple handfuls of the greens and a sprinkle of salt and saute until wilted, then add more greens and keep doing this until all your greens are somewhat wilted. Add a few splashes of lemon juice, apple cider vinegar, or balsamic vinegar, remove from heat. This is a great time to use these greens: