Herbed polenta and Greens
A simple rustic meal that can go for breakfast lunch or dinner. I ate it tonight with a fried egg over top, but it would be fine without or with an added meat.Herbed polenta
- 4 cups water or broth (if you use water add a tablespoon of olive oil or butter)
- 1 cup cornmeal
- Herbs (sage, chives, basil, and/or oregano are lovely)
- Dried tomatoes (optional)
- Cheddar cheese to taste (optional)
- Salt and pepper to taste
Bring the water or broth to a boil. Slowly add the cornmeal while stirring or whisking, to reduce lumps. Lower to a simmer and cook for about 45 minutes, stirring often. Add dried tomatoes about midway through, cheese and herbs at the very end. Can be served hot or at room temperature*Simple cooked greens
- Onion
- Garlic (or garlic scapes)
- Greens (chard, kale, or collards)
- Olive oil
- Peas (optional)
- Salt and pepper to taste
Heat olive oil in skillet. Add onion and saute for about 5 minutes. Add garlic and cook for another few minutes. Add roughly cut greens and peas, cover until peas are a bright green and greens are wilted. Add salt and pepper to taste. *Bonus: If you have leftover polenta, you can pan fry it later and it becomes a savory almost-cornbread. You can also bake it for a similar effect.