We love greens- spinach, mustard greens, kale, etc.- and try to eat them at least once a week. I saw this recipe in the Food Network Magazine and decided it sounded like a great recipe to try with the fresh tomatoes and red kale I had bought over the weekend.
Polenta with Roasted Tomatoes and Greens
Adapted from Food Network Magazine
5 cups liquid (I used 2 cups water and 3 cups low sodium chicken broth for some flavor but you can use all water)
1 cup yellow cornmeal
2 tomatoes on the vine
extra virgin olive oil
greens (the original recipe called for collard greens but I used the Red Kale I had in the fridge)
Preheat oven to 450 degrees. Quarter tomatoes and toss with a drizzle of olive oil and sprinkle of salt. Bake in top 1/3 of oven for 20 minutes or until the edges are slightly brown. Flip tomatoes halfway through cooking.
Meanwhile, bring 5 cups of liquid to a boil. Slowly whisk in 1 cup polenta. Remove from heat and season with salt and pepper. Cover to keep warm.
Wash and tear greens. Saute with a splash of olive oil until wilted. Add roasted tomatoes to pan and cook for a few minutes.
Top polenta with tomatoes and greens and sprinkle with crumbled goat cheese.
We enjoyed with a glass of 2008 Honig Sauvignon Blanc. While I usually prefer dry wine, this white was a refreshing choice for summer. It had notes of peach and citrus on the nose with a hint of effervescence and a mineral taste. I decided to buy a bottle of Sauvignon Blanc after reading this interesting article in June 2010 Bon Appetit.