Polenta with Greens

  • Yield 2 servings


1 cup low fat milk
1 cup water
1/2 cup polenta or corn grits
3 ounces cheddar cheese
1/4 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, chopped
6 cups kale, chopped
2 teaspoons sherry vinegar


  1. Combine milk and water. Heat until boiling. Add cornmeal, whisk well. Simmer 10-15 minutes or until thick, stirring occasionally. Add cheese and salt, remove from heat. Heat olive oil in a large skillet or stir-fry pan. Add greens and garlic, saute 10 minutes. Add vinegar. Serve over polenta.



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