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Check out our sidebar under “Whats in Season in and Around Chattanooga” for seasonal recipes.    If you’d like to add something, send it to us below!

Grilled Polenta, with Wilted Greens and Sausage

from 212 Market Restaurant



  • 1 ½   c.  polenta (Falls Mills or other local)
  • 5 cups water or vegetable stock
  • ½ T kosher salt  
  • ½ cup Cumberland cheese, grated  (we use Tomme)


  • 2 links local sausage  (recipe to follow)


  • 2 bunches  local kale  turnip greens, or bok choy
  • 1 clove garlic, minced
  • 2 T. olive oil
  • Salt and pepper
  • Pinch red pepper flakes
  • Pinch fresh nutmeg


Bring salted stock/water to a rolling boil in a heavy-bottomed pot.  Whisk in the polenta.  Bring it back to a boil and turn the heat to low.  Cook for @ 25 minutes, stirring often.  Stir in the cheese and remove the heat.  Spread polenta out onto an oiled sheet pan with a rim.  Cover with plastic wrap or parchment paper.  Refrigerate until cool, then cut into 2 inch triangles. 


In a medium- sized pan, sauté the sausage in olive oil.  When the sausage is cooked through, add garlic and greens with seasonings, and toss to wilt. 


To serve, grill the polenta triangles over grill or well seasoned griddle.  Top with a small spoonful of greens, the sausage, and a shaving of Cumberland cheese. 



Pork Sausage


½ # pork shoulder, coarsely ground

1 ½ tsp. salt

¼ tsp. freshly ground black pepper

1 clove garlic, chopped

½ tsp. paprika

Dash cayenne

2 Tbsp. chopped sage

Sausage casings, as needed


Mix everything together and put in pastry bag, and squeeze it directly into funnel in which the casing is fitted.  When most of the casing is filled, press with your hand to compact the stuffing and with a toothpick or needle, prick where you see little bubbles of air so the mixture is compact.  Twist off every 4-5 inches to divide the stuffed casings into individual sausages.   



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