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Creamy Goat Cheese Polenta with Garlicky Greens – vegetarian recipe
Stav Kogan

Creamy Goat Cheese Polenta with Garlicky Greens

A comforting and elegant meal of creamy goat cheese polenta topped with a heaping pile of vibrant, garlicky sautéed greens. A hearty, flavorful, and quick vegetarian dish perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 410
Ingredients Method Nutrition

Ingredients
  

  • For the Garlicky Greens
  • 1½ pounds / 680g (24 oz) mixed greens, such as kale, escarole, spinach, and Swiss chard
  • ¼ cup (60 ml / 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 (28 g / 0.99 oz) butter
  • 2 tablespoons (10 g / 0.35 oz) grated Parmesan cheese
  • 4 ounces (113 g / 4 oz) crumbled goat cheese
  • 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.
  • 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.

Method
 

  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.
  3. 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.
  4. Cook the Greens: Immediately add the heartier greens to the skillet along with any water still clinging to their leaves.
  5. 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.
  6. 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.
  7. Season with salt, give everything a final stir, and keep warm over low heat.
  8. Start the Polenta: In a medium saucepan, bring the vegetable stock and salt to a rolling boil.
  9. While whisking continuously, very slowly pour the cornmeal into the boiling stock in a thin, steady stream. This prevents lumps from forming.
  10. 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.
  11. 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.
  12. Serve Immediately: To serve, spoon a generous amount of the warm polenta into four bowls.
  13. Top with a heaping portion of the garlicky greens and enjoy right away.
  14. 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.
  15. 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.

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 12gFat: 25g

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