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Posts tagged "Polenta"

Creamy Polenta Soup with Collard Greens

Creamy Polenta Soup with Collard Greens

4 Servings | Prep Time 10 mins | Cook time 35 mins

  • 2 cups milk of choice
  • 3 1/4 cups vegetable stock, divided
  • 1 1/4 cups polenta (not quick cooking)
  • 1 cup Fontina cheese, grated (optional)
  • 1 tbsp. unsalted butter
  • Salt to taste
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens stems
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper. 

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Fried Polenta, Avocado & Poached Egg

Fried Polenta, Avocado & Poached Egg

Serves: 1 | prep Time 5 minutes | Cook time 10 Minutes

  • 1 cup cooked polenta
  • 1 TBsp butter
  • 2 cups kale
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • parmesan shavings
  • 1 egg
  • 1/2 avocado
  • salt and pepper

While the polenta is still warm, pour onto a flat plate or into a baking dish so that you have a semi-even layer about 3/4″ thick. Let cool completely (like overnight), then cut into a square/rectangle.

Heat a frying pan over medium-high heat. Melt the butter, then add the polenta in one big slice. Let it cook on each side for about 5 minutes, or until crisped and slightly blackened.

While the polenta is cooking, chop the kale into small pieces. Massage with your hands for about a minute, then toss with the vinegar and oil. Top with fresh parmesan, then set aside. Cook your egg, either poached or fried, at this point.

When the polenta is done, top with the avocado (sliced or mashed), some salt & pepper, then the egg. Serve alongside the kale.