The weekend's class went so well, it was completely full (sorry again to everyone that had to stand up in the back!) and although we were having oven, internet, and organization difficulties, everything was made, shared, and devoured. The theme was comfort foods, and Melissa and I shared recipes that we use all the time, quite literally tried and true.
I am sure you have seen this recipe on the blog in more than one form. With spinach and garbanzo beans, roasted tomatoes, and now with hardy winter greens and some tomatoes I dried over the summer. Actually, they're tomatoes I dehydrated at the start of autumn, the most beautiful heirloom tomatoes you ever did see from Jacob's Cove, to be exact. Their lives were prolonged after being sliced, dried, and then packed to be kept frozen. But alas, all good things come to an end and at the start of this week, we are officially out of tomatoes.
summer come soon...
Feel free to use whatever greens (or vegetables) are in season like asparagus in the spring, cabbage (and even though they're not a green - tomatoes) in the summer, hardy greens in the autumn and winter. Add things like mushrooms, onions, anything you fancy, or make the polenta sweet served with dried fruits and nuts atop. This is the reason we use this recipe all the time, because it is beautiful, delicious and so versatile. You could serve this dish, pairing different combination's, for every meal of your day, not that you would. or would you? It's quite possible that we have.
creamed polenta with braised winter greens and summer sun-dried tomatoes
2 1/2 cups milk
2 1/2 cups stock
1 cup quick cook polenta
1/3 cup parmigiano reggiano or pecorino romano cheese, grated
1 - 2 Tablespoons butter
salt and pepper to taste
Bring milk and stock to a low boil over medium high heat. Slowly pour in polenta as you are continually whisking, to assure it doesn’t stick together and create clumps. Lower the heat and continue to whisk, although not as briskly, rather at a leisurely speed, while it cooks and thickens. Add the cheese and butter, mixing well. Season with salt and pepper.
winter greens with summer sun-dried tomatoes
1 bunch winter greens (kale, chard, collards, etc.)
butter and oil
2 - 3 cloves garlic, minced
1 cup chopped dried tomatoes, 2.5 - 3 ounces
2 - 4 Tablespoons water
a splash or two of balsamic vinaigrette
salt and pepper to taste
pecorino romano cheese, as garnish
Rinse and dry the winter greens. Chop into chunks, set aside.
In a pan over medium heat, combine a spoonful of butter and a glug or two of oil, heating until butter is melted. Add garlic and tomatoes, and a bit of salt and pepper, cooking until fragrant. Add greens, shuffling them around until they change hue to a bright green, then add a couple Tablespoons of water or stock, allow to cook uncovered for about five minutes. A minute before serving, add a splash of balsamic vinaigrette and season with salt and pepper. Serve over a bowl of creamed polenta with a garnish of pecorino romano cheese and freshly ground black pepper.
- if you like heat, add a pinch of cayenne or red pepper flakes when sauteing the garlic and tomatoes.
- if you are using dried tomatoes in oil, use just enough butter/oil to saute the garlic.
- the other recipes we shared included the easiest vegetable soup (on Melissa's blog) and root vegetable gratin (on sheena's blog)