Wednesday, March 7, 2012

Turkey Sausage and Collard Greens over Horseradish Polenta

Healthy, easy, fast. The theme of my meals thus far in 2012. I mentioned in my previous post that my most frequent go-to dinner lately was a poultry sausage of some kind, a green and a carb. Pretty basic. But then you jazz it up a little with a pretty spectacular turkey sausage with wild mushrooms and cognac, some quickly sauteed collards and garlic and then an amazing horseradish polenta and you have my meal tonight, in under 30 minutes from prep to plating.
I love chicken or turkey sausage mainly because it's pre-cooked and packed with flavor. Not that cooking an uncooked sausage or a chicken breast, for that matter, would take that long but it really does make all the difference. It's also great for portion control and keeping groceries within the budget... 1 link is perfect for dinner for me, and then I have 3 or 4 left for another night. And the green could really be anything. Collards, kale, broccoli... you name it and it'll more than likely work. But I particularly love how sauteed collards have a great texture that works so well with a creamy carb and a rich turkey link. The true piece that sets this meal apart and above though is the horseradish polenta. Just potent and spicy enough to provide a great punch of flavor and horseradish over say cheese or cream keeps it a lightweight base.
Turkey Sausage and Collard Greens
1-2 links of turkey or chicken sausage- sliced into thin rounds
1 lb. collards, washed
2 cloves garlic, sliced thin
1 Tbl. olive oil
Salt and pepper to taste

1. Chiffonade the collards. Set a saute pan over a medium flame and heat the oil. Once it's hot but not smoking add the collards (they'll likely pop and crackle). Toss to coat in oil and add in the garlic. Coo for 5 minutes, stirring constantly until the greens have wilted.

2. Add in the turkey sausage and continue to cook until sausage is browned. Taste for salt and pepper.

Horseradish Polenta
1 1/2 c. chicken stock
1 c. water
1 c. polenta
1 heaping Tbl. prepared horseradish
Salt to taste

1. In a saucepan set the water and stock on high. Once it comes to a boil stir in the polenta and then turn down the heat to low. Stir constantly to keep from clumping or sticking until it thickens up (if it gets too thick just add more liquid). Cook over low heat for 20 minutes.

2. Add in the horseradish and cook for another 5 minutes. Taste for salt and that the grains are cooked through and then serve.

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