Polenta With Sausage And Greens - cooking recipe

Ingredients

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

Preparation

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.