Creamy goat cheese polenta with garlicky greens is my cold-weather dinner for quiet nights. Cornmeal simmers in vegetable stock, gets whipped with goat cheese and Parmesan, and lands under a pile of chili-garlic greens.
There’s something incredibly comforting about a warm bowl of creamy polenta, especially when it’s swirled with tangy goat cheese. Pair that with a heaping pile of vibrant greens, sautéed with a kick of garlic and red pepper, and you have a meal that’s both rustic and elegant. This dish is a weeknight staple for me; it’s hearty, flavorful, and comes together surprisingly quickly. The key is to have your greens ready and waiting, warm and fragrant, for that perfect, fresh-off-the-stove polenta. It’s a match made in vegetarian heaven!
Ingredients
• For the Garlicky Greens
• 1½ pounds / 680g (24 oz) mixed greens, such as kale, escarole, spinach, and Swiss chard
• ¼ cup / 60ml (2 fl oz) olive oil
• 6 cloves garlic, minced
• ¼ teaspoon dried red pepper flakes
• ¼ teaspoon salt
• For the Goat Cheese Polenta
• 3½ cups / 830ml (28.1 fl oz) vegetable stock
• ¼ teaspoon salt
• 1¼ cups / 150g (5.3 oz) cornmeal
• 2 tablespoons / 28g (0.99 oz) butter
• 2 tablespoons / 10g (0.35 oz) grated Parmesan cheese
• 4 ounces / 113g (4 oz) crumbled goat cheese
Instructions
1. Prepare the Greens: Remove and discard any tough stems from the greens. If using a mix, separate the heartier greens (like kale and escarole) from the more tender ones (like spinach and chard). Wash the greens thoroughly and spin dry, keeping them in their separate piles.
2. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30-60 seconds until fragrant and just barely colored. Be careful not to let the garlic brown.
3. Cook the Greens: Immediately add the heartier greens to the skillet along with any water still clinging to their leaves. Toss to coat with the oil and garlic, then cover the pan and let them steam for 3-4 minutes, or until they begin to wilt.
4. Finish the Greens: Add the remaining tender greens to the pan, cover again, and cook for another 2-3 minutes until all the greens are wilted and tender. Season with salt, give everything a final stir, and keep warm over low heat.
5. Start the Polenta: In a medium saucepan, bring the vegetable stock and salt to a rolling boil. While whisking continuously, very slowly pour the cornmeal into the boiling stock in a thin, steady stream. This prevents lumps from forming.
6. Cook the Polenta: Reduce the heat to medium-low and continue to whisk constantly as the polenta thickens, which should take about 5 minutes. The texture should be thick and creamy.
7. Add the Cheeses: Remove the polenta from the heat and whisk in the butter and grated Parmesan cheese until fully melted and combined. Gently stir in the crumbled goat cheese, leaving some small chunks for texture and flavor pockets.
8. Serve Immediately: To serve, spoon a generous amount of the warm polenta into four bowls. Top with a heaping portion of the garlicky greens and enjoy right away.
Nutritional Information
• Approximate values per serving (serves 4)
• Calories: 410
• Protein: 12g
• Fat: 25g
• Carbohydrates: 38g
Pro Tips
• Pro-Tips for Perfect Polenta & Greens
• For an even creamier polenta, substitute 1 cup / 240ml of the vegetable stock with whole milk or half-and-half.
• Don’t be afraid to mix up the greens! Dandelion greens add a pleasant bitterness, while beet greens bring a beautiful color and earthy flavor.
• If goat cheese isn’t your thing, try stirring in crumbled feta, sharp white cheddar, or a dollop of mascarpone for a different creamy finish.
• While the polenta is best fresh, you can prep the greens up to a day in advance. Just reheat them gently on the stove while the polenta cooks.
FAQ
Q: How can I make this polenta recipe vegan
A: To make this recipe vegan, use a plant-based butter and omit the cheeses. For a cheesy flavor, stir in 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast with the butter. You can also use your favorite store-bought vegan parmesan and a creamy, tangy vegan goat-style cheese for a closer substitute.
Q: Can I add more protein to this vegetarian dish
A: Absolutely. To boost the protein, you can add a can of drained and rinsed cannellini beans or chickpeas to the greens during the last few minutes of cooking. Sautéed mushrooms or a sprinkle of toasted pine nuts on top also add a delicious protein and texture boost.
Q: What is the best way to store and reheat leftover polenta
A: Store leftover polenta and greens in separate airtight containers in the refrigerator for up to 3 days. Polenta will solidify when chilled. To reheat, place the polenta in a saucepan over low heat with a splash of vegetable stock, milk, or water. Whisk continuously until it becomes smooth and creamy again. The greens can be gently reheated in a skillet or microwave.
Q: Is this creamy polenta recipe gluten-free
A: Yes, this recipe is naturally gluten-free. Cornmeal is a gluten-free grain. However, if you have a severe gluten intolerance or Celiac disease, be sure to purchase cornmeal that is certified gluten-free to avoid any risk of cross-contamination during processing.
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Creamy Goat Cheese Polenta with Garlicky Greens
Ingredients
Method
- Prepare the Greens: Remove and discard any tough stems from the greens. If using a mix, separate the heartier greens (like kale and escarole) from the more tender ones (like spinach and chard). Wash the greens thoroughly and spin dry, keeping them in their separate piles.
- Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes, cooking for about 30-60 seconds until fragrant and just barely colored. Be careful not to let the garlic brown.
- Cook the Greens: Immediately add the heartier greens to the skillet along with any water still clinging to their leaves.
- Toss to coat with the oil and garlic, then cover the pan and let them steam for 3-4 minutes, or until they begin to wilt.
- Finish the Greens: Add the remaining tender greens to the pan, cover again, and cook for another 2-3 minutes until all the greens are wilted and tender.
- Season with salt, give everything a final stir, and keep warm over low heat.
- Start the Polenta: In a medium saucepan, bring the vegetable stock and salt to a rolling boil.
- While whisking continuously, very slowly pour the cornmeal into the boiling stock in a thin, steady stream. This prevents lumps from forming.
- Cook the Polenta: Reduce the heat to medium-low and continue to whisk constantly as the polenta thickens, which should take about 5 minutes. The texture should be thick and creamy.
- Add the Cheeses: Remove the polenta from the heat and whisk in the butter and grated Parmesan cheese until fully melted and combined. Gently stir in the crumbled goat cheese, leaving some small chunks for texture and flavor pockets.
- Serve Immediately: To serve, spoon a generous amount of the warm polenta into four bowls.
- Top with a heaping portion of the garlicky greens and enjoy right away.
- Don't be afraid to mix up the greens! Dandelion greens add a pleasant bitterness, while beet greens bring a beautiful color and earthy flavor.
- While the polenta is best fresh, you can prep the greens up to a day in advance. Just reheat them gently on the stove while the polenta cooks.
