WILTED GREENS WITH HERBY OVEN POLENTA
Recipe by the Leek and the Carrot
To make this meal a little more hefty, serve with pulled pork.
Serves 4
Takes 40 minutes
Ingredients:
4-1/2 cups water
5 tablespoons butter, divided
1 cup cornmeal
Kosher salt
1 bunch chard
4 Dutch shallots or green garlic, white and pale green parts, minced
1/4 teaspoon red pepper flakes
1/3 cup finely chopped parsley
2 ounces parmesan, finely shredded
Directions:
Preheat the oven to 325 degrees F.
In a large, wide skillet, bring water to a boil over high heat. Add in 3 tablespoons butter and a large pinch of salt. Whisk until butter is completely melted. Add in cornmeal slowly, whisking as you go. Keep whisking until all cornmeal is incorporated with minimal lumps. Place in a preheated oven and bake for 25 minutes, whisking every 5 minutes or so.
While the cornmeal cooks, prepare your greens. Thinly slice the chard stems and set aside. Roughly chop the chard leaves.
In a large sauté pan, melt remaining 2 tablespoons butter over medium low heat. Once melted, add green garlic and cook until softened and fragrant. Add chard stems along with 1/2 teaspoon salt. Sauté until tender, about 7 minutes. Add in chard greens and cook until wilted, about 7 minutes more. Add a 1/4 teaspoon red pepper flakes and set aside.
Remove grits from the oven and stir in the parsley and parmesan while it's still hot. Season with 1/2 teaspoon salt. Serve topped with wilted greens.*
*If you decide to use pulled pork, it will be served here on top of the polenta with the greens.