For the main course I sauteed more greens and baked them with Manchego between layers of polenta.
I used the hearty Bob's Red Mill polenta - not the wimpy quick cooking kind. For the greens I chose purple kale and tossed in the leftover swiss chard that happened to have golden raisins and sliced almonds mixed in. It still worked!
Baked Polenta and Greens Casserole
1 cup polenta
3 cups water
4 cups chopped greens (such as kale, chard, spinach, or collards)
1 clove chopped garlic
1/2 cup white wine
3/4 cup shredded cheese (such as Manchego, cheddar, parmesan, or gruyere)
- Bring 3 cups of water to a boil in medium saucepan. Stir in polenta and reduce to a low simmer. Simmer for about 30 minutes, stirring frequently, until polenta is cooked. Set aside
- Heat 1 Tbs EVOO in a large skillet over medium heat. Add garlic and saute 30 seconds. Add greens and cook for a few minutes until wilted. Add white wine and cook until greens are just soft
- Preheat oven to 400º
- Brush a 1.5 - 2 quart baking dish with EVOO. Pour half the polenta into bottom of dish. Top with greens. Top greens with 1/2 cup shredded cheese. Pour over remainder of the polenta. Top with remaining 1/4 cup cheese
- Bake for 15 - 20 minutes until golden on top.