Easy Braised Greens with Creamy Polenta
Easy Braised Greens with Creamy Polenta
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the Greens
- 2 to 4 ounces bacon (2 to 4 thick slices), sliced crosswise into 1/4" pieces
- 1/2 medium onion, chopped
- 2 to 4 cloves garlic, minced or pushed through a garlic press
- 1/2 teaspoon or more red pepper flakes, to taste
- 1 to 2 pounds collards or mixed greens, thick center ribs removed, chopped
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- For the Polenta
- 1/2 cup milk or half-and-half
- 2 1/2 cups water
- pinch salt
- 1 cup cornmeal ground coarse for polenta
- 1 or 2 tablespoons butter or olive oil
- 1/2 cup grated cheddar or 1/4 cup parmesan cheese
- 2 tablespoons cream, optional
- Freshly ground pepper
Instructions
- 1
First, start the greens: In a large pot over medium heat, saute the bacon for about 3 minutes, just until it starts to render some of its fat and juices. Add the onion, garlic, and pepper flakes and saute until the onion softens and starts to become translucent, 5 minutes or so.
- 2
Add the collards and stir for a couple minutes to wilt them slightly. Add the broth, turn up the heat, and bring to a boil. Reduce heat to a vigorous simmer or low boil, move to a back burner, and let cook uncovered while you make the polenta. Stir every once in a while.
- 3
To make the polenta, combine the milk, water, and salt in a medium pot over high heat. Bring just to a boil, then whisk with one hand while pouring in the polenta with the other. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Stir every few minutes with a rubber spatula or wooden spoon. If the mixture seems too thick, add water a quarter cup at a time until it's how you like it.
- 4
When the polenta is fully cooked, thick and smooth, stir in the butter or oil, cheese, and optional cream. Taste and add salt and ground pepper if you'd like, then do the same for the greens.
- 5
To serve, spoon polenta into a bowl and top with greens, being sure to include lots of pot likker.