Verdure Di Primio Maggio Con Polenta Mixed Greens Of The First Of May With Polenta Recipes

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS

Steps:

• Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
• Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
• Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
• Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
• To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.

BEANS AND GREENS POLENTA BAKE

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE

Steps:

• Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
• Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
• Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
• Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
• Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
• Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

VERDURE DI PRIMIO MAGGIO CON POLENTA (MIXED GREENS OF THE FIRST OF MAY WITH POLENTA

Steps:

• Prepare the polenta exactly as directed in the master recipe, #228.
• While the polenta cooks, heat a medium skillet over medium heat. Add the EVOO, the garlic, anchovies, and red pepper flakes and "melt" the anchovies into the oil. Add the spinach and the dandelion greens.Turn the greens to coat and wilt them together, season with black pepper and nutmeg, and mix in the olives. Remove the mixture from the heat and stir in the lemon zest and juice. Taste to adjust the seasonings.
• Spoon the polenta into shallow bowls and top with the spring greens.