Parmesan Polenta
YIELD Makes 6 servings
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Polenta was Northern Italy's basic foodstuff traditionally. In those days, the rural population had to make do with a porridge made from grain cooked in water, whether this be millet, buckwheat, or common spelt. It was basically poor people's food. Today it often shows up in expensive restaurants but it's still a poor man's food as it is inexpensive. All it is is coarsely ground cornmeal. You can make this recipe as a main course or as a side. I've had a lot of luck adding the parmesan because it adds salty flavor and a rich texture all in one ingredient. The wilted mustard greens are a good combination because they add a bit of crunch and some good old fashioned nutrients to your plate. They are also pretty easy to grow in South Carolina.
INGREDIENTS
| Parmesan Polenta: | |
| 1 cup | organic cornmeal |
| 5 cups | water |
| 1 tsp | almond milk |
| ½ cup | parmesan |
| Salt and pepper to taste | |
| Wilted Mustard Greens: | |
| 4 lb | mustard greens, stems and coarse ribs discarded |
| 3 large | garlic cloves, minced |
| 4 tbsp | local butter |
| ½ tsp | salt |
| ¼ tsp | black pepper |
PREPARATION:
Parmesan Polenta:
- Add the corn grits and water to a saucepan over medium heat. Whisk until they are fully combined. You'll know when they're done because large bubbles will begin to burst in the middle of the polenta.
- Take off the heat. Add almond milk, parmesan, salt, and pepper and fully combine.
Source: Epicurious
Wilted Mustard Greens:
- Cook mustard greens in a boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens.
- Sauté in garlic and butter until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook for five more minutes.
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