WI Whisk Recipe of the Week - Fresh Greens and Polenta Pie
Posted from Inspired by the Seasons on September 13, 2017 | Recipe
Roast those last tomatoes of summer, store them in your freezer and you will be making this recipe all year long.
Recipe from WI Whisk blogger Inspired by the Seasons.
- 8 c. fresh greens, large stems removed - spinach, chard, or kale work well!
- 1 c. roasted tomatoes
- 3 T olive oil
- 1 medium onion, finely chopped
- 3 scallions
- 1 t. pepper flakes
- 1 t. dried thyme
- 1 1/4 c. yellow cornmeal
- 2 c. milk
- 1 c. feta cheese, crumbled
- 3/4 c. grated mozzarella cheese
- 1 t. salt (divided)
Grease a 9" baking dish
Blanch fresh greens in salted boiling water for 4 minutes, transfer to bowl of cold water. Drain and squeeze out excess water.
Heat 3 T oil over medium heat in a skillet; add onions. Cook until tender about 7 minutes. Add scallions and cook for an additional 2 minutes. Stir in cooked greens, tomatoes, thyme, 1/2 tsp salt and red pepper flakes.
Preheat oven to 350 degrees.
In a medium saucepan, bring milk to a simmer over medium heat. Add 1/2 tsp salt and slowly stream in cornmeal to avoid clumping. Stir until mixture is thick. Remove from heat and spread the mixture in the oiled baking dish with a spatula.
Add cheese to greens mixture and lightly combine. Spread mixture evenly over the cornmeal crust. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is slightly brown.
For information on how to roast your own tomatoes for use in this recipe, visit the original blog post.