Polenta and Greens
Discover comfort in every bite with this hearty and flavorful Polenta and Greens recipe, a perfect blend of rich creaminess and vibrant, garlicky greens. This dish features velvety polenta, cooked to perfection with butter and Parmesan for a luxurious texture, paired with sautéed kale, Swiss chard, or spinach infused with garlic, red pepper flakes, and a splash of lemon juice for a zesty finish. Ideal as a vegetarian main course or a versatile side, this recipe is quick to prepare in just 40 minutes, making it a delicious and wholesome option for busy weeknights. Serve it as is, or elevate it with extra Parmesan and a drizzle of olive oil for a rustic yet elegant presentation. Packed with earthy greens, cheesy goodness, and satisfying textures, Polenta and Greens is a nourishing dish that delivers bold flavors and cozy vibes in every bite.
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Recipe Information
Ingredients
- 1 cup cornmeal (polenta)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 6 cups fresh greens (e.g., kale, Swiss chard, or spinach), chopped
- 0.5 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt (for greens)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
Reduce the heat to low and slowly whisk in the cornmeal, stirring constantly to prevent lumps.
Cook the polenta over low heat, stirring frequently, for about 20–25 minutes until thick and creamy.
Once the polenta is cooked, remove it from heat. Stir in 2 tablespoons of butter and 1 cup of grated Parmesan cheese until fully incorporated. Cover and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
Add the chopped greens to the skillet, working in batches if necessary. Cook for 5–7 minutes, stirring occasionally, until the greens are wilted and tender.
Season the greens with 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well.
Squeeze in 1 tablespoon of fresh lemon juice and stir to combine. Remove from heat.
To serve, spoon the creamy polenta onto plates and top with the sautéed greens. Optionally, garnish with additional Parmesan cheese or a drizzle of olive oil.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4988 mg | 217% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 5.9 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1379 mg | 106% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
