Like gorgonzola? Then you will love this dish! Don’t like it? Then simply omit and stick with the parmesan cheese. This is a wonderful polenta & greens dish, spiced with some hot chili flakes and pepper and topped with cheese. Not really a kid dish, given the spice, but you could make a dish of plain polenta and top with cheese – a favorite in our house!

Ingredients

• 4 c lukewarm water
• 1 c stone-ground coarse cornmeal
• salt to taste
• 1-2 lbs mixed tender greens (spinach, kale, arugula)
• 3 Tsp olive oil
• 1/4 tsp crushed red pepper flakes
• ground black pepper
• 1 garlic clove
• 1/2 c grated pecorino cheese (like parmesan)
• Crumbled gorgonzola

Directions

• Heat olive oil and add pepper flakes, ground pepper and garlic – sauté until fragrant but don’t let the garlic brown or it will turn bitter
• Pour half of the oil in a large glass baking dish
• Add water & cornmeal & salt and bake, uncovered, for ~50 minutes
• Add greens to skillet with leftover oil and cook for 10 minutes (covered) stirring frequently, removing lid at end and raising heat a bit to just evaporate any liquid left
• Remove baked polenta from oven and with a spatula, scrape off the top 1/2 layer of polenta, set aside
• Add cooked greens to the baking dish with polenta, sprinkle gorgonzola and half of the parmesan, and then cover with the rest of the polenta
• Top with parmesan and return to oven for 10-15 minutes
• Serve warm!