Polentaandgreens Recipes

POLENTA WITH GARLICKY GREENS-

Steps:

• Cut off and discard bottom 3 inches of Swiss-chard stems.
• Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
• Rinse and dry stems and leaves separately; place in separate bowls.
• In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
• Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
• Gradually add chard leaves and 1/2 teaspoons.
• salt, stirring until leaves wilt; stir in 1/3 cup water.
• Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
• Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
• Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
• To serve, stir Parmesan into polenta.
• Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
• Serve with additional Parmesan to sprinkle over each serving if you like.
• Makes 4 main dish servings.
• Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
• Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
• Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

POLENTA WITH GREENS

Steps:

• In a medium pot over high heat, bring 6 cups of the water to a boil. Add the polenta and 1 1/2 teaspoons of salt, stirring gently to distribute the grains through the water.
• Decrease the heat to medium-low and cover the pot. Cook, stirring occasionally, until the polenta loses its graininess, 35 to 40 minutes. If the polenta becomes very thick, gradually add the remaining cup of water during the final 10 minutes of cooking.
• While the polenta cooks, bring a second large pot of salted water to a boil over high heat. Add the greens, bring the water back to a boil, decrease the heat to medium, and cook, stirring often, until the greens are tender, 3 to 5 minutes.☞TESTER TIP: The greens will lose a significant amount of volume as they cook, but if it is easier, go ahead and cook the greens in batches, using a slotted spoon to transfer the cooked greens to a colander before starting the next batch.
• Scoop out a cup of cooking water and reserve, then drain the greens in a colander. Return the pot to the stove.
• In the same pot over medium heat, melt the butter. Add the anchovies and cook, stirring often, for about 1 minute. Add the red pepper flakes, if using, and decrease the heat to medium-low.
• Add the bread crumbs to the anchovies and let them toast, stirring often, until they turn golden and soak up any remaining butter, 2 to 4 minutes. Add the garlic and cook for 1 minute, stirring often to prevent the bread crumbs from burning. Spoon the breadcrumb mixture into a small bowl and return the pot to medium heat.
• Return the drained greens to the pot. Stir in the olive oil, three-quarters of the Parmesan, three-quarters of the bread-crumb mixture, plenty of fresh pepper, and a splash of the greens' cooking water.
• Spoon the polenta into a large wide bowl or divvy between individual serving bowls and top with the remaining Parmesan. Spoon the greens over the polenta, and sprinkle the remaining breadcrumb mixture over the top.

CREAMY POLENTA WITH MIXED GREENS

Steps:

• Combine tomatoes and boiling water.
• Let stand 30 minutes, drain and chop.
• Combine cornmeal and pinch of black pepper in saucepan.
• Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
• Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
• Remove polenta from heat and keep warm.
• Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
• Add tomatoes and garlic, cooking for 1 more minute.
• Add 1 cup broth and the greens.
• Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
• Season with salt and pepper.
• Spoon polenta into 4 plates and top with greens.
• Sprinkle with Parmesan cheese.
• Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
• For Vegetarian use the vegetable broth only.

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.

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.

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.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

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 OR GRITS WITH BEANS AND CHARD

Steps:

• Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
• Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
• Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.