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.
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