Sicilian-Style Greens over Polenta

  • dory92064 Posted: 09/13/09
    Worthy of a Special Occasion

    Really great combination of textures and flavors. Used combination of Kale and Swiss Chard. Used planko bread crumbs. Used a little more parmesan cheese in the polenta. Will definitely make again. Served with a mix of gourment sausages.

  • sukeedog Posted: 02/24/09
    Worthy of a Special Occasion

    Wow, delicious! This is unlike anything I've prepared before, but it was super tasty. Such a complex mix of flavors! I used kale only and substituted walnuts for the pine nuts. Also used Italian-seasoned bread crumbs. Served with grilled Italian turkey sausage for a simple weeknight meal. Leftovers were great as well.

  • bariolio Posted: 02/22/10
    Worthy of a Special Occasion

    I loved the polenta made this way! I used organic dried corn & ground it myself. It really came out too fine but used it anyway--some may not like the "baby food" texture! Also added all the parm cheese to polenta. Used 6 c each kale and turnip greens from garden. Used dash of cayenne, regular raisins & toasted walnuts. A special dish I would make once a year--but the polenta, anytime.

  • EarthaK Posted: 06/22/09
    Worthy of a Special Occasion

    This was really delicious and a snap to put together. I used chard, beet greens and arugula from my garden. Also I usually make polenta with just water and salt, and next time I make this I will skip the milk and vegetable broth. I found the broth flavor a little distracting. Besides that, I added 1/2 teaspoon salt and both 2 ounces of the cheese to the polenta. Then I added an additional ounce of parmesan into the bread crumbs.

  • Juliana99 Posted: 04/13/11
    Worthy of a Special Occasion

    While I didn't dislike this recipe, I wasn't super impressed either. The proportion of greens to polenta (even considering that I ended up with more like 14 c. total) was a little light for my family's tastes, and the polenta (which I made without milk due to lactose issues - water instead) was spicier than I had anticipated (not bad for me, but it made it inedible for my toddler, who handles light spiciness well) which was a bummer because I think she would have really liked it. Had I made it with milk, I think the milk probably would have balanced some of the kick. It tasted good, though, and was a nice accompaniment to some simple oven-roasted salmon fillets -- so a good recipe, but not my favorite.

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