by Katie Callahan

  • 6 cups chicken or vegetable stock
  • 2 cups cornmeal or polenta
  • ½ cup grated parmesan cheese, plus more for garnish, if desired
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 pound local greens (can be a mix of your favorite, kale, escarole, chard, spinach etc.)
  • 1 pint heirloom cherry tomatoes or 1 cup diced heirloom tomatoes
  • 1 tablespoons balsamic vinegar
  • Salt and pepper
  • Red pepper flakes, optional

Bring chicken or vegetable stock to a boil and stir in polenta and a heavy pinch of salt. Turn heat down to medium-low and cook while stirring frequently until cornmeal is tender. Stir in Parmesan cheese and 1 tablespoon of olive oil and season with more salt and pepper to taste. Cover and hold off heat while you cook your greens.

In a large skillet heat 1 tablespoon olive oil over medium heat. Stir in garlic then add chopped greens in handfuls. Cook covered until greens are just tender, but still bright and green. Add tomatoes and cook over high heat a few minutes. Stir in balsamic vinegar. Season with more salt and pepper to taste and serve spooned over polenta. Grate over additional parmesan, if you like, as you serve.

Serves 6.

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