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Arm Workout

Posted Oct 05 2010 9:13am

Have you ever made polenta from scratch?  I’ve been known to buy those handy rolls of it from the grocery store and then slice it up and stack it , broil it or just pile stuff on top of it !

I have this bag of cornmeal sitting in my freezer – would make sense to bake some muffins or bread with it.  But my freezer is exploding with baked goods right now.  ;-)   Anyway, I realized that cornmeal + water = polenta…and polenta that is wayy better than that plastic-wrapped roll.

You are going to get an arm workout making this dish – you have to stir, stir, stir!

Sage Polenta with Cider Braised Greens, Butternut Squash and Chicken Apple Sausage (serves 1)

  • 1/4 cup cornmeal
  • 1.5 cups water
  • 1 tbs chopped fresh sage
  • 1/2 cup cubed butternut squash, roasted
  • 1 cup of greens of  your choice (I used a pre-packaged mix of kale, chard and spinach)
  • 1 small garlic clove, minced
  • 1 tsp apple cider vinegar
  • 1 tbs apple cider
  • 1 chicken apple sausage, sliced

Place the 1.5 cups of water in pot and bring to a boil.  Slowly stream in the cornmeal and stir.  Lower the heat to a simmer and keep stirrrring.  The mixture will take about 8 minutes to thicken.  You really can’t walk away from this (hence why there are no step-by-step pictures) or the polenta will burn.  Once it has reached your desired consistency, stir in the chopped sage and remove from the heat.

In a small pan sprayed with olive oil, saute the sausage slices until browned and cooked through over medium high heat.  Remove from the pan and set aside.  Lower the heat to medium and add the minced garlic; cook until fragrant (1-2 minutes).  Add the greens to the pan and the apple cider and cider vinegar – scrape the browned bits from the bottom of the pan.  Season with salt & pepper.  Cook until the greens are wilted – about 5 minutes.

Plate everything up!

Polenta –> greens and their sauce –> butternut squash –> sausage:

The combination of flavors in this dish was AWESOME.  I love that the cider and cider vinegar in the greens made a nice light sauce that soaked into the polenta.

These particular chicken apple sausages were absolutely delicious – you could see actual chunks of granny smith apple  in each slice.  They came from an all-natural farm in Princeton, New Jersey…you can order them directly from the farm !  I need to get some more flavors.  :-)

Even though the polenta was hard work, I think I’m converted from the pre-made stuff to fresh.  Have you ever made polenta from scratch before?

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