White Cheddar Polenta with Braised Greens, Mushrooms, and Pancetta
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| A hearty, savory and healthy main course! |
Time
prep 0:30
total 0:35
Ingredients
| 1/2 lb. | fresh wild seasonal mushroom, cleaned and sliced in half | | 4 tbsp. | olive oil | | 2 | stems green garlic, thinly sliced (regular garlic will work if you can’t get green garlic) | | 1/4 lb. | pancetta (Italian cured bacon) or | | bacon, sliced | | 4 cups | water | | 1-7/8 tbsp. | salt | | 1 cup | polenta (coarse cornmeal) | | 3/4 cup | grated white Cheddar cheese | | 1/4 cup | butter | | 1 lb. | braising greens, washed and torn into bite size pieces (Kale, collards, beet greens, chard, and turnip greens all work well either mixed together or | | separately) | | Salt and pepper, to taste | | 1/4 cup | freshly grated Parmiggiano-Reggiano cheese |
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Instructions
Bring water and salt to boil.
Slowly whisk in polenta and reduce heat
Cook , stirring often, until polenta thickens about 25 minutes.
Stir in the grated Cheddar and the butter
Cover and set aside.
Wash your greens and set aside in a colander. Do not shake off any excess liquid
In a large pan, heat the olive oil and sauté the green garlic and pancetta until lightly browned.
Add the mushrooms and cook for 5-6 minutes.
Turn heat to high and add the greens
Toss together until slightly wilted
Turn heat to down to low, cover, and braise for 5-6 minutes.
Serve the greens over the polenta, garnished with ground pepper and olive oil.
Author's Comments
This recipe was on my CSA's blog as a way to use the abundance of greens we were getting every week!
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