You can use any combination of dark green, leafy vegetables to equal 12 cups.
4 cups chopped Belgian endive (about 4 ounces)
4 cups chopped kale (about 4 ounces)
4 cups chopped turnip greens (about 4 ounces)
1/3 cup golden raisins
1/4 teaspoon salt
1 cup yellow cornmeal
1/4 teaspoon crushed red pepper
2 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup fat-free milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 teaspoons olive oil
1 garlic clove, thinly sliced
1/4 cup dry breadcrumbs
4 teaspoons pine nuts, toasted
How to Make It
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.
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.
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.
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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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.
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.
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.
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.
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.
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