bunch of kale, torn into small pieces (other greens work well, too, but here in Canada, kale is the best bet)
2 c. veggie broth
1 onion - chopped fine
1 tbsp. olive oil
1 Roma tomato, chopped
other seasonings as you like
- boil broth.
- add all ingredients
- simmer greens until tender, while you cook sauce and polenta
- season to taste
2 tbsp. olive oil
9 cloves garlic, minced
1/2 tsp. crushed red peppers flakes
1 28 oz. canned tomatoes, diced, in juice
1 tbsp. chopped fresh basil (or 1 tsp. dried)
1 tbsp. chopped fresh rosemary (or 1 tsp. dried)
1 tbsp. chopped fresh parsley (or 1 tsp. dried)
1/4 tsp. salt
1/4 tsp. sugar
1/2 tsp. freshly ground black pepper
- heat oil in skillet (large) over medium heat. Add garlic and pepper flakes. Cook about a minute.
- stir in all other ingredients.
- simmer until the juices thicken (while you cook polenta)
3 c. veggie broth
1/4 tsp. salt
2 cloves garlic, minced
1 c. corn meal
1 tbsp. butter or margarine (but watch out for trans fats)
1/4 c. parmesan cheese, grated
1/2 c. pepper jack cheese, grated
- bring broth, salt, and garlic to a boil in sauce pan. reduce heat to simmer.
- slowly drizzle in corn meal, whisking all the while with a wire whisk
- whisk continually until polenta is the consistency of mashed potatoes (several minutes)
- whisk in butter and cheeses.
Make bed of greens on each plate.
Spoon polenta into the center of each bed.
Finally, spoon some sauce into the center of polenta.
(It looks really pretty!)
Please leave a comment and let me know if you try this recipe.