Polenta With Greens Recipes

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS

Steps:

• Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
• Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
• Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
• Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
• To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.

BEANS AND GREENS POLENTA BAKE

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

POLENTA WITH GREEN BEANS

Steps:

• Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
• Very slowly, whisk in cornmeal.
• Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
• Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
• Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
• Preheat oven to 400F degrees.
• Cut polenta into squares and place on an oiled baking sheet.
• Bake for 15 minutes or until polenta squares are slightly browned.
• Meanwhile, bring a small pot of water to boil and add beans.
• Cook for 2 minute; drain; rinse under cold water and set aside.
• In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
• Saute until peppers have softened and garlic is golden, about 5 minutes.
• Season veggies with salt and pepper.
• Place polenta squares on a serving platter and top with veggies; serve immediately.

POLENTA AND GREENS

Steps:

• Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
• Bring water to a boil with some salt.
• Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
• In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
• Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
• Serve the greens on top of the polenta.
• A tomato salad is good with this.

GREENS WITH POLENTA CROUTONS

Steps:

• For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
• Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
• Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
• For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.