Pan Grilled Polenta with Garlic Braising Greens
Prep Time 20 minutes
Total Time 20 minutes
- ½ cup milk
- 2 cups water
- 1 cup medium or coarse cornmeal
- Freshly ground black pepper
- Olive oil (a few tablespoons)
- 6 cups braising greens , washed and dried
- 2 spring onions , sliced
- 3 cloves garlic , smashed and minced
- 1-2 tablespoons olive oil
Butter a bread loaf pan and set aside.
In a medium saucepan over medium heat, add milk, water and a pinch of salt. Bring almost to a boil, stirring to combine.
When liquids are almost boiling, whisk in the cornmeal, whisking constantly to combine and to avoid lumps.
Lower heat to low, bringing mixture to a simmer.
Stir constantly until thick (like the thickness of oatmeal when done); around 20 minutes.
Spoon finished polenta into the buttered loaf pan and put into the refrigerator for approximately 30 minutes or until fully cooled. Polenta should be of a thickness allowing you to form into patties or to slice into pieces to pan brown.
Forms thick slices or patties to your preferred size. Brush each side with olive oil and place in the skillet over medium-high heat.
Allow to brown on each side and warm in the middle. Place on a plate and top with greens below.
In a heavy frying or sauté pan heat to medium high heat and add the olive oil.
Add onion and garlic and sauté 5 minutes.
Add the braising greens in batches. As they begin to wilt and reduce, add more until all the greens are in the pan.
Remove and spoon over the polenta