polenta and greens

Another Kitchen Chronicles is out today. I’m in the middle of figuring out where to put these articles so you can access them. Maybe another blog? Or perhaps a facebook fan page? In any case, I will repost the recipes here (that is, the ones that I haven’t already written about).

Today’s recipe was Cheesy Polenta with Sauteed Greens.

The greens came from my mom and they lasted a whole month in the fridge. When she and Dad came to visit last weekend, she brought me two more bags. Thrilled, I was. Now I can cook me up some vitamin-packed leaves whenever I’m feeling depleted. Which, this week, has been constantly.

Cheesy Polenta with Sauteed Greens
(This recipe first appeared in the Daily News Record on January 18, 2012.)

Sauteeing results in firm, full-bodied greens. If you prefer them softer, steam them instead, and be sure to finish them off with a drizzle of brown butter.

the polenta:
1 cup chicken broth or water
1/4 cup coarse cornmeal
a generous pinch of salt
2-4 tablespoons freshly grated Parmesan cheese

Bring the broth to a boil. Sprinkle in the cornmeal, whisking steadily. Stir in the salt. Reduce the heat to low and allow to simmer, stirring occasionally for 8-10 minutes, or until thick. Stir in the cheese and taste to correct seasonings.

the greens:
2-3 cups torn hardy greens, such as kale, collards, mustard, etc., stems removed
1 tablespoon butter
pinch of salt

Melt the butter in a skillet, and add the greens and salt. Using a fork, toss the greens until they have brightened in color, softened, and slightly blackened in places.

Spoon the polenta into a bowl, mound the greens on top, and sprinkle with freshly ground black pepper.

This same time, years previous: snapshots and captions, Julia’s chocolate almond cake and chocolate butter frosting, five-minute bread