Recipe by Transylmania
This is actually one of my mom's Italian recipes. It's simple, vegetarian, relatively low fat, and delicious. Great for spring.
Top Review by Annacia
I'm having this for lunch as I type the review. I have used a purple and green kale that I found at the supermarket and the produce fellow assured me was intended for cooking. As the purple becomes even deeper with cooking the colors on my plate are gorgeous, purple, deep green and yellow. The taste of the kale and polenta remain separate even in the same bite and while I do like it I don't think it will become an all time great favorite. If it was available here I would have used the broccoli rabe. I couldn't find the bottle of pepper flakes so I topped it with a few shakes of the Louisiana Pepper Sauce and I think that heat is an integral part of this. I wouldn't recommend skipping it. It's certainly quick and easy and it makes a lot! I cut the recipe in half and I have enough polenta for 4 servings. If you find this recipe interesting I suggest you give it a try.
- 1 cup yellow cornmeal
- 3 cups water
- 1 lb greens (kale, collards, or broccoli di rape are the best. Here in Romania I use curly cabbage)
- 1 tablespoon olive oil
- 3 -6 garlic cloves, thinly sliced
- 1 teaspoon of crushed hot pepper
Directions See How It's Made
- Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
- Bring water to a boil with some salt.
- Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
- In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
- Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
- Serve the greens on top of the polenta.
- A tomato salad is good with this.