A simple rustic meal that can go for breakfast lunch or dinner.  I ate it tonight with a fried egg over top, but it would be fine without or with an added meat.

Herbed polenta

  • 4 cups water or broth (if you use water add a tablespoon of olive oil or butter)
  • 1 cup cornmeal
  • Herbs (sage, chives, basil, and/or oregano are lovely)
  • Dried tomatoes (optional)
  • Cheddar cheese to taste (optional)
  • Salt and pepper to taste

Bring the water or broth to a boil. Slowly add the cornmeal while stirring or whisking, to reduce lumps.  Lower to a simmer and cook for about 45 minutes, stirring often.  Add dried tomatoes about midway through, cheese and herbs at the very end.  Can be served hot or at room temperature*

Simple cooked greens

  • Onion
  • Garlic (or garlic scapes)
  • Greens (chard, kale, or collards)
  • Olive oil
  • Peas (optional)
  • Salt and pepper to taste

Heat olive oil in skillet.  Add onion and saute for about 5 minutes.  Add garlic and cook for another few minutes.  Add roughly cut greens and peas, cover until peas are a bright green and greens are wilted.  Add salt and pepper to taste.


*Bonus: If you have leftover polenta, you can pan fry it later and it becomes a savory almost-cornbread.  You can also bake it for a similar effect.

Categories: recipe

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