RECIPE: Garlic-Infused Greens Over Creamy Polenta

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Garlicky Greens Polenta“It tastes amazing. Greens and corn, but better. Healthier. Man, this is fucking good.”

This was one of the comments about my Garlic-Infused Greens Over Creamy Polenta, when serving this at a dinner party a few months back. Could I have made another more recognized dish when thinking of an Italian theme? Perhaps. I wanted something unexpected, and (considering I was making four dishes with a different national theme), easy. This is it. I put little pieces of sweet corn in the polenta after it was done, just for a little added texture and sweetness.

It looks gorgeous. This is one of those dishes that you’ll bring to the table, and people will say one the following: 

  1. “Looks amazing. I’ll take that plate off your hands.”
  2. “Damn girl! What the hell did you make us? That looks so good.”
  3. “Why are you hogging the plate? Pass it down.”

Seriously, these were actual responses. I’d recommend making this year round, and especially during Thanksgiving.

Eat it and love it. 

Garlic-Infused Greens Over Creamy Polenta

Polenta Ingredients:

    • 2 cups of water
    • 1 cup of rice milk
    • 1 cup of polenta or cornmeal
    • 2 fresh corn husks

Heat water and rice milk over a low heat. When they start to boil, slowly whisk in the polenta. It’s crucial to keep adding air by whisking so that the result is a creamy polenta. Place in a shallow serving dish.

Remove cornhusks and place the corn standing up. Remove the corn with a sharp knife by cutting from top to bottom. Sprinkle these kernels on top of the polenta.

Garlic-Infused Greens Ingredients:

Adapted from Alton Brown, Vlad’s Very Garlicky Greens

    • 4 cloves garlic, peeled and smashed
    • 2 cloves minced garlic
    • Olive oil (enough to cover the bottom of a wide pan)
    • 6 handful of your favorite greens, I use all of these babies (baby mustard, turnip, chard), chopped
    • Salt and freshly ground black pepper

When the pan is hot, add just enough oil to cover the bottom of the pan and then add in the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). If the garlic starts turning brown, remove it immediately. Put on your chef’s apron (there might be a bit of splash from the greens hitting the oil), and reduce the heat to low and wait until you add the greens. Once the greens start to reduce after three minutes, add the garlic, turn off the heat and place on top of the polenta.

Remove pan from heat, taste, and season with salt and pepper as needed.

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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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