Serious Eats: Recipes
Seriously Meatless: Polenta Triangles Stuffed With Spicy Greens and Cheese
I typically serve polenta one of two ways—fresh from the pot or cooled, sliced, and grilled. But for today's dish, I pre-stuffed it with a mixture of spicy greens and Caciocavallo cheese so the oven and broiler could do the work of the grill. The beauty of this recipe is it can all be made ahead, and you can work on the greens while the polenta is simmering.
Italians rarely serve greens lightly sauteed. They tend to like them fully hammered. Here we cook them down with garlic, chili flakes, and red wine. The chard stems are sliced thin and thrown into the saute.
The mixture of beet greens and chardworks great, but feel free to substitute kale, collard greens, mustard greens or any other greens you fancy. I served the polenta with roasted beets, then made a sauce from the liquid left over from cooking the greens reduced with saba (also known as mosto cotto, or the cooked grape syrup rendered in the first step of balsamic vinegar production).
This recipe serves a crowd—you can easily cut it in half. To serve the polenta in neat triangles, you'll need a shallow pan of the appropriate dimension.