Bright Greens on a Bed of Creamy Polenta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.7
- Total Fat: 5.6 g
- Cholesterol: 4.0 mg
- Sodium: 137.3 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.3 g
- Protein: 9.3 g
View full nutritional breakdown of Bright Greens on a Bed of Creamy Polenta calories by ingredient
Introduction
This is a Mollie Katzen recipe, from "The Vegetable Dishes I Can't Live Without." But don't treat it like a wallflower -- let your vegetables take center stage!This makes a great main dish, with chicken sausages, baked tofu, or pork loin as the side dish. This is a Mollie Katzen recipe, from "The Vegetable Dishes I Can't Live Without." But don't treat it like a wallflower -- let your vegetables take center stage!
This makes a great main dish, with chicken sausages, baked tofu, or pork loin as the side dish.
Number of Servings: 4
Ingredients
-
4 cups cold water
Salt and pepper, to taste
1 cup dry polenta (coarse cornmeal)
Up to 1 cup grated cheese (my calorie counts include 2/3 cup of low fat sharp cheddar, but fontina and parmesan would be delicious too!)
1 tbsp olive oil
3/4 lb of hearty greens, such as kale, chard, or mustard greens
3 cloves garlic, minced
Directions
Boil 3 of the 4 cups of water in a medium saucepan with about 1/2 tsp. of salt. While it's heating, combine the polenta with the remaining cup of water in a bowl so that it's thoroughly moistened.
Add the polenta mixture to the boiling water (it will integrate VERY easily and be lump free) and immediately drop the heat to low. Simmer, stirring often, until it's thick and creamy. Depending on your meal, this will take anywhere from 5-20 minutes.
Remove the cooked polenta from the heat, and stir in the cheese and extra salt, if desired. When the cheese is smoothly integrated, cover and keep warm.
Place a large, deep skillet or wok over medium-high heat. Add the oil and swirl to coat the pan. Add the greens and stir-fry with tongs until slightly wilted (about 30 seconds). Sprinkle the minced garlic over the greens; toss for another minute or so. The greens will be slightly wilted and very bright.
Divide the polenta onto serving plates and place the freshly cooked greens on top. Enjoy while piping hot!
P.S. A sprinkle of red chili flake gives this a great kick if you're using cheddar cheese in your polenta! A shot of balsamic vinegar on the greens is tasty if you used parmesan sheese.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Add the polenta mixture to the boiling water (it will integrate VERY easily and be lump free) and immediately drop the heat to low. Simmer, stirring often, until it's thick and creamy. Depending on your meal, this will take anywhere from 5-20 minutes.
Remove the cooked polenta from the heat, and stir in the cheese and extra salt, if desired. When the cheese is smoothly integrated, cover and keep warm.
Place a large, deep skillet or wok over medium-high heat. Add the oil and swirl to coat the pan. Add the greens and stir-fry with tongs until slightly wilted (about 30 seconds). Sprinkle the minced garlic over the greens; toss for another minute or so. The greens will be slightly wilted and very bright.
Divide the polenta onto serving plates and place the freshly cooked greens on top. Enjoy while piping hot!
P.S. A sprinkle of red chili flake gives this a great kick if you're using cheddar cheese in your polenta! A shot of balsamic vinegar on the greens is tasty if you used parmesan sheese.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.