Beau Gustafson
Yield
4 servings

You can use any combination of dark green, leafy vegetables to equal 12 cups.

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add endive; cook 1 minute or until endive begins to wilt, stirring constantly. Add kale; cook 1 minute or until kale begins to wilt, stirring constantly. Add turnip greens; cook 1 minute or until greens begin to wilt. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Step 2

Combine cornmeal and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/4 cup cheese.

Step 3

Heat oil in a small skillet over medium heat. Add garlic; cook 1 minute or until lightly browned, stirring constantly. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently. Remove from heat; stir in remaining 1/4 cup cheese.

Step 4

Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts.

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Ratings & Reviews

Juliana99's Review

bariolio
April 13, 2011
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.

bariolio's Review

EarthaK
February 22, 2010
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.

dory92064's Review

sukeedog
September 13, 2009
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.

EarthaK's Review

dory92064
June 22, 2009
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.

sukeedog's Review

Juliana99
February 24, 2009
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.