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    Home » Recipes » Main Dishes » Vegetarian Recipes » Pan Fried Polenta with Sautéed Greens

    PUBLISHED: May 14, 2021 • By Toni Dash 30 Comments

    Pan Fried Polenta with Sautéed Greens

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    PAN FRIED POLENTA TITLE

    Pan Fried Polenta is an easy, hearty meatless recipe with loads of options to serve it. This version is formed in a loaf pan for easy slicing and light pan browning for a delicious crust.

    PAN FRIED POLENTA TITLE IMAGE

    Polenta is a favorite recipe especially in the hotter months. It’s simple to make with great creamy flavor and satisfying texture.

    It’s perfect for pan frying to develop a delicious crust and can also be grilled.

    We’ve topped it with quickly sautéed seasonal greens. There is no limit to how the toppings can be changed up!

    Naturally gluten-free.

    polenta in a loaf pan

    What is Polenta?

    Polenta is a dish from Northern and Central Italy. It’s a comfort food made with cornmeal that is boiled and thickened.

    It has a rustic light corn flavor and a hearty, slightly chewy texture depending on how it’s made.

    It’s perfect for adding sauces to so can be a naturally gluten-free pasta substitute.

    Depending on how it’s prepared is can be cream as in this Pumpkin Creamy Polenta recipe or sliceable more like a savory cake as in our recipe today.

    Fried Polenta

    When making the polenta in a more solid form, it’s great as a grilled recipe or pan fried.

    Once it has cooled, it is sliced and lightly browned in a skillet with a small amount of oil.

    It can be served in many ways. Spoon on spaghetti sauce, or add a protein like these Sweet Chipotle Chicken Bites (they are VERY fast to make).

    We are taking advantage of two lesser used but delicious greens to sauté and add on top!

    braising greens

    What are Braising Greens or Braising Mix?

    I first discovered braising greens through a Farm CSA program. They are a mix of flavor-packed greens perfect for braising, stir frying, steaming or sautéing.

    Braising greens are a mix of greens with a spicier flavor, generally from the cole crop family (kale, broccoli, collards, mustard greens, turnips and more) and other greens like baby bok choi. 

    The blend is visually beautiful with a mix of colors and textures. 

    Often it will include beet greens, turnip greens, kale, mustard greens lending to a flavor profile that has a bite and chock full of nutrients. 

    They can be spicy and slightly bitter which makes them a great contrast to the creamy polenta.

    If you can’t find them at a store, make your own mix! Use younger leaves if possible and combine greens from those listed above.

    braising mix

    What are garlic scapes?

    Garlic scapes are the flowers of the garlic plant which bloom as the garlic begins to form cloves.

    The flower sits atop a pig tail like curly-cue stem and tastes like garlic only a milder version.

    It is entirely edible including the flower. They are wonderful to grill like asparagus on the barbeque/grill in tinfoil.

    garlic scapes

    Recipe Ingredients Notes

    Unsalted butter. Used to grease the loaf pan the polenta will go into.

    Milk. Whole milk (dairy) is recommended for this recipe.

    Water. You’ll use 2 cups water along with the milk when cooking the polenta.

    Kosher salt. This type of salt has a better flavor and is less salty tasting.

    Cornmeal. Be sure to use medium or coarse texture cornmeal. Cornmeal is available in different coarseness which will each have a different end result.

    Fine grind will be too pasty for this recipe. The packages will be marked with the coarseness level.

    Olive oil. A little bit will be used to brush the polenta slices and for sautéing the greens.

    Garlic Scapes. You’ll only need 4. See variations for some substitution ideas.

    Braising Greens. You’ll use 6 cups which seems like alot but they cook down incredibly.

    Lemon wedge. This is optional but delicious squeezed on the cooked greens.

    Variations + Substitutions

    Try different seasonal ingredients for sautéing. Ramps, onions, shallots, scallions, kale, spinach, black garlic, regular garlic, single greens that are in braising greens. Mushrooms, bell peppers or a combination are all great choices.

    Pick what you love, what you have on hand, what you need to use up. Any combination will be delicious.

    Use a sauce. Instead of the vegetables spoon on a sauce (tomato sauce or pesto), homemade or store bought.

    How to Make it – Step-by-Step

    STEP 1. Make the polenta

    Butter the loaf pan and set aside.

    In a medium saucepan over medium heat combine the water, milk and salt. Bring it almost to a boil.

    Whisk in the cornmeal whisking constantly (photo 1). Reduce heat to low and bring to a simmer.

    Stir often until the mixture has thickened to a consistency like cooked oatmeal (about 20 minutes).

    Spoon into the prepared pan and chill in the refrigerator until fully cooled and firm (photo 2).

    pan fried polenta and greens recipe steps 1-4

    STEP 2. Cook the polenta slices or patties

    Cut into 1/2 inch to 3/4 inch thick slices of the polenta or form into patties (photo 3).

    Brush both sides with olive oil and pan fry in a cast iron skillet over medium-high heat (photo 4) to develop a golden brown crust (1-2 minutes per side).

    STEP 3. Sauté the greens

    Heat a heavy skillet over medium-high heat. Add olive oil.

    Add the chopped garlic scapes. Sauté until they begin to soften and smell like garlic (photo 5).

    Add a handful of the braising greens and continue to sauté (photo 6). As they wilt, add more until all the greens are cooked (photo 7).

    Serve on top of the polenta slices.

    fried polenta with greens recipe steps 5-7

    Pro Tips

    Stir constantly when adding the cornmeal. This will keep the mixture from clumping.

    Frequently Asked Questions

    Can cornmeal be used to make Polenta?

    Yes! Use medium or coarse cornmeal. It does not need to be labelled ‘for polenta’. Do not use fine grind for this recipe.

    Can the polenta be grilled?

    Yes! Instead of pan frying the thick slices brush with olive oil and grill on a clean, oiled grill for 1-2 minutes a side.

    fried polenta with garlic scapes B

    Storing Leftovers

    The polenta can be stored tightly wrapped in the refrigerator for up to 3 days. Allow to warm at room temperature before reheating in a skillet.

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    polenta on plate with sautéed greens

    Pan Fried Polenta with Sautéed Greens

    Fried polenta is has a wonderful consistency of a more of a cake of polenta than traditional looser form. The blend of flavors and textures with the sharp-flavored braising greens and whimsical garlic scapes are a soul-satisfying dish. The greens on top may be modified to add onion, traditional garlic or anything you like.
    5 from 15 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Servings: 4 Serves 4
    Calories: 97kcal
    Author: Toni Dash
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    Equipment

    loaf pan
    Loaf pan

    Ingredients

    Polenta:

    • 2 teaspoons Unsalted Butter (to grease the pan)
    • ½ cup Milk whole milk recommended
    • 2 cups Water
    • Pinch of Kosher Salt
    • 1 cup medium or coarse Cornmeal
    • Olive oil (a few tablespoons)
    • Freshly ground Black Pepper

    Sautéed Braising Greens and Garlic Scapes:

    • 1-2 tablespoons Olive Oil
    • 4 Garlic Scapes , chopped
    • 6 cups Braising Greens , washed and dried
    • Optional: lemon wedges to squeeze on greens

    Instructions

    Polenta:

    • Butter a 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 clumping.
    • Lower heat to low, bringing mixture to a simmer. Stir often until it is very thick (like the thickness of oatmeal when done); around 15-20 minutes.
    • Spoon finished polenta into the buttered loaf pan and put into the refrigerator until fully cooled or for approximately 30 minutes. Polenta should be of a firmness allowing you to form into patties or to slice into thick slices to pan brown.
    • Cut into 1/2-3/4-inch thick slices or patties to your preferred size. Brush each side with olive oil, add a sprinkle of pepper (if desired) and place in the skillet over medium-high heat.
      Allow to brown on each side and warm through (1-2 minutes a side). Remove from heat.

    Sautéed Braising Greens and Garlic Scapes:

    • In a heavy frying or sauté pan heat to medium high heat and add the olive oil.
    • Add the chopped garlic scapes and sauté to begin to soften. When you can smell the garlic, add the braising greens in batches. As they begin to wilt and reduce, add more until all the greens are in the pan.
    • Stir constantly until the greens have wilted and reduced fully. Their color will deepen significantly.
    • Remove and spoon over the polenta. Add a squeeze of lemon juice depending on the bitterness of the taste.

    Notes

    Variations or substitutions
    There are loads of options for topping the polenta. Here are some favorites. Use them solo or in combination:
    • ramps
    • onions
    • shallots
    • scallions
    • kale
    • spinach
    • single greens that are in braising greens
    • mushrooms
    • bell peppers
    • roasted peppers
    Use a sauce instead of sautéed greens. Try homemade or store bought pasta sauce or pesto.
    Polenta recipe adapted from ‘How to Cook Anything Vegetarian’.

    Nutrition

    Calories: 97kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 143mg | Fiber: 0g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 18.2mg | Calcium: 71mg | Iron: 0.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: June 25, 2011

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Tisha says

      May 25, 2021 at 11:00 am

      5 stars
      I’ve never had polenta! This looks incredible!

      Reply
    2. Beti says

      May 21, 2021 at 10:51 am

      5 stars
      I love Polenta!! This is absolutely amazing!! YUM!

      Reply
    3. katerina says

      May 21, 2021 at 10:50 am

      5 stars
      I made this the other day and it was incredible!! Everyone loved it!

      Reply
    4. Beth says

      May 17, 2021 at 8:34 am

      5 stars
      This is making my mouth water! I made this and it turned out amazing! So tasty and I love the sautéed greens with it as well! My hubby just loves this recipe!

      Reply
    5. Natasha says

      May 16, 2021 at 6:23 pm

      5 stars
      I was looking for a great way to make polenta and this is an awesome recipe! Tried it and we all loved it my home, my family was satisfied. Thank you for another delicious recipe

      Reply
    6. Catalina says

      May 16, 2021 at 9:19 am

      5 stars
      I love polenta. Is always a favorite in our house!

      Reply
    7. Erin says

      May 15, 2021 at 2:57 am

      5 stars
      This Pan Fried Polenta is a huge hit in my house! We love Polenta!

      Reply
    8. Stephanie says

      May 15, 2021 at 12:02 am

      5 stars
      We loved this polenta! I had not made it thick like this before and have so many ideas how to serve it now.

      Reply
    9. Mary says

      May 14, 2021 at 6:39 pm

      5 stars
      Loved it. I just found some garlic scapes and was wondering how to use them too. Great timing.

      Reply
    10. Leslie says

      May 14, 2021 at 2:06 pm

      5 stars
      Definitely a soul-satisfying dish! Love this recipe!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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