POLENTA WITH SAUSAGE AND BROCCOLI

POLENTA WITH SAUSAGE AND BROCCOLI image

Yield 4 servings

Number Of Ingredients 8

1 can chicken broth
1 1/4 cups water
3/4 cup yellow cornmeal
3/4 cup part-skim milk ricotta cheese
12 ounces Italian sausage removed from casings (I use brown and serve sausages)
1 tablespoon minced garlic
1 bunch broccoli florets (4 cups)
2 medium tomatoes, diced

Steps:

Mix broth, 3/4 cup water and cornmeal in a 2-quart microwave-safe measuring cup or bowl. Cover and nuke on high, stirring 3 times, 13-15 minutes or until thickened and smooth. Stir in ricotta. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat 3 minutes, breaking up clumps, until barely pink. (If using brown and serve, cut in pieces and just heat through.) Drain in colander. Add garlic and remaing 1/2 cup water to skillet, cover and bring to a boil. Add sausage and broccoli, cover and simmer 3 minutes or until broccoli is tender-crisp. Remove from heat. Stir in tomatoes. Spoon polenta on plates, top with sausage mixture or serve side-by-side.