Mother Earth Living

The Good Life

All things Mother Earth Living

Add to My MSN

Meatless Monday Recipe: Polenta with Leeks, Wilted Greens and Mushrooms

5/23/2011 12:00:00 AM

Tags: Meatless Monday, meatless recipe, vegetarian recipe, salad recipe, polenta, leeks, mushrooms

Robyn Griggs Lawrence thumbnailChard, beet and dandelion greens are at their spring best right now, and they give this vegetarian main dish a nutritional punch. Susan Belsinger’s delicious polenta recipe, first published in Natural Home & Garden, can be served homestyle straight from the pot—soft and thick—with the topping spooned over all, or prepared in advance. If you’re short on time, buy prepared polenta at the grocery store.

 

Polenta with Leeks, Wilted Greens and Mushrooms 

Serves 6 

Polenta:

11/2 quarts water

11/2 teaspoons salt

11/2 cups stone-ground cornmeal

2 cloves garlic, minced (optional)

About 1/2 cup fresh chopped parsley and chives

1/2 cup freshly grated Parmesan cheese

Olive oil

Bring water to boil in a large nonreactive pot. Add salt and slowly stir cornmeal into boiling water in a steady stream, stirring continuously. When the mixture begins to bubble, reduce heat to low. Cook, stirring regularly so that it doesn’t stick, for 35 to 40 minutes; stir the garlic, herbs and Parmesan in during the last 5 to 10 minutes. The polenta should be thick. At this point, it can be served hot or molded and cooled as follows.

To mold, pour polenta into lightly oiled loaf pan. When cool, turn out of the pan and slice 5/8-inch thick, then cut each slice in half. Lightly brush squares with olive oil and place them on a baking sheet under the broiler, on a griddle over medium heat or on a grill over a medium hot fire. Depending on your heat source, the polenta should be cooked for 3 to 5 minutes on each side, or until it is golden brown on the edges. Assemble the dish immediately or reheat the polenta when you are ready to assemble.

Topping: 

4 tablespoons extra-virgin olive oil

2 leeks, rinsed and cleaned, halved lengthwise and sliced crosswise

2 bunches beet greens and 1 bunch chard, spinach, or dandelion greens, cleaned, stems removed and chopped (or use an equivalent amount of spinach only)

3 large cloves garlic, minced

Salt and freshly ground pepper

About 1/2 pound fresh mushrooms: oyster, morels, shiitake or cremini, cleaned and sliced

Heat 2 tablespoons olive oil in large sauté pan over medium heat. Add leeks and sauté for 3 minutes, stirring occasionally. Add chard and beet stems, stir, and sauté for 4 minutes. Add garlic and stir for a minute. Add greens, cover, and let wilt for a few minutes, stirring once or twice. Remove from heat and season generously with salt and pepper.

Sauté or grill mushrooms with a little olive oil; season with salt and pepper. Cook until mushrooms just start to give up their juices, 3 to 5 minutes for most types; do not overcook. Set aside.

Reheat polenta squares on a lightly oiled baking sheet in a 375°F oven if necessary.

Place polenta squares in a serving dish or on individual plates. Top with greens mixture, then mushrooms. Salt and pepper generously. Serve immediately.

spring polenta 

Use the freshest greens you can find--spinach, chard, dandelion or beet--for this nutritious vegetarian meal. Photo by Joe Coca 



Related Content

Meatless Monday Recipe: Baked Eggplant with Quinoa

Delicious, nutritious quinoa gives nutty goodness to this summer dish that takes advantage of tomato...

Try This: Layered Bean Dip Recipe for a Skinny Super Bowl Sunday

Super Bowls don't have to leave you in a stuffed, sleepy stupor. Snack on this layered bean dip reci...

Confetti Cornbread Recipe

This colorful concoction uses vibrant veggies that taste great any time of the year. Whip up this Co...

In The News: More to Enjoy Meatless Dishes in 2012

More and more are joining the meatless movement. Find out what meatless dishes have to offer you.

Content Tools




Post a comment below.

 



Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.