Perfect Polenta with Braised Greens
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Perfect Polenta with Braised Greens
Recipe by Michael Weldon
Ingredients
Squeaky Gate extra virgin olive oil
1 onion, sliced thinly
2 garlic cloves, sliced thinly
1/4 tsp chilli flakes
1 bunch rainbow chard, sliced
1 bunch cavolo nero, sliced
1 cup vegetable stock
1 bag baby spinach
100g peas
sea salt
black pepper
750g milk
2 garlic cloves
250g instant polenta
200mls Bulla thickened cream
50g butter
150g parmesan cheese
parmesan to garnish
toasted pinenuts
Raco frypan
Raco saucepan
Method
In a large frypan add a drizzle of extra virgin olive oil and the onion and fry off until softened. Add the garlic and chilli flakes, cook for a further minute. Add the greens and cook until they begin to wilt. Add the stock and cook until all the greens are softened. Add the spinach and peas, remove from the heat. Season with salt and pepper. Keep warm for serving.
In a large pot over a medium heat add the milk and garlic, warm until it just bubbles. Once warm scatter in the polenta and whisk until thickened, stir gently to cook the polenta. Once the polenta is cooked add the thickened cream, butter and cheese, mix until everything is combined. Season with salt and pepper.
Serve the polenta topped with the braised green. Grate over some parmesan and top with pine nuts
