Pan Fried Polenta 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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 55

Servings Serves 4

Calories 97kcal

Author Toni Dash

Equipment

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