Here is a recipe that not only features those classic holiday colors of red and green, it makes for a healthy side dish at your holiday table too. It was very satisfying to use the roasted tomatoes from our garden in this recipe. Back in September, I quartered our Juliet tomatoes from our garden (they are about the size of a Roma), tossed them in some olive oil and put into a 400 degree oven for about 20 minutes. Once they cooled, I put them in a sealable plastic bag and stored in the freezer. You don't have to roast your own tomatoes for this recipe (although I highly recommend it), sun dried tomatoes will work as a suitable substitute. You can use most any combination of greens in this recipe. I used a combination of spinach and baby kale.
Feta & Greens Polenta Pie
by Inspired by the Seasons
- 8 cups fresh greens, large stems removed - spinach, Swiss chard or kale work well
- 1 c sun-dried tomatoes, diced
- 3 T olive oil
- 1 medium onion, finely chopped
- 3 scallions, chopped
- 1 tsp pepper flakes
- 1 tsp dried thyme
- 1 1/4 c yellow cornmeal
- 2 c milk
- 1 c feta cheese, crumbled
- 3/4 c grated mozzarella cheese
- 1 tsp salt (divided)
Grease a 9" baking dish
Blanch fresh greens in salted boiling water for 4 minutes, transfer to bowl of cold water. Drain and squeeze out excess water.
Heat 3 T oil over medium heat in a skillet; add onions. Cook until tender about 7 minutes. Add scallions and cook for an additional 2 minutes. Stir in cooked greens, tomatoes, thyme, 1/2 tsp salt and red pepper flakes.
Preheat oven to 350 degrees.
In a medium saucepan, bring milk to a simmer over medium heat. Add 1/2 tsp salt and slowly stream in cornmeal to avoid clumping. Stir until mixture is thick. Remove from heat and spread the mixture in the oiled baking dish with a spatula.
Add cheese to greens mixture and lightly combine. Spread mixture evenly over the cornmeal crust. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is slightly brown.