Polenta with Sausage & Greens

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We had this for supper last night and used our frilly yellow mustard greens and another bunch of mustard greens that we got in our spring share box. I don't think the cornmeal I used to make the polenta was local but just about everything else was. Its a very easy dish to make, but quite tasty and a good way to use a lot of "greens."

3 cups chicken broth
2 cups milk
1 cup polenta
8 ounces sausage--I used 2 links of Cajun sausage from Jordandal Farms (you could also substitute turkey sausage)
2 garlic cloves, peeled and minced or 2 green garlic
1/4 teaspoon hot chili flakes (optional)
1 lb mustard greens, rinsed, stems trimmed, and chopped into 1 inch pieces (I used 2 bunches)
1/2-3/4 cup shaved Parmesan cheese--I got Parmesan cheese from Farmer John's at the Hilldale farmers market.
salt and pepper

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. I usually make my polenta in the microwave so I don't have to worry about it sticking or burning.
Meanwhile brown the sausage slices. Add garlic and chili flakes (if desired). Add mustard greens and stir-fry until wilted, about 2 minutes. Add a little water if they seem to stick to the pan.
Spoon polenta into wide, shallow bowls. Top with sausage and greens mixture. Sprinkle shaved Parmesan over top and season to taste with salt and pepper.

Adapted from Recipezaar.com

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