Baked Polenta with Mustard Greens & Bacon
Here’s a meal that has it all-creamy polenta, smoky bacon, fresh greens and gooey cheese. Double this recipe and freeze half of it so you can serve it up again when the weather turns cool.
- 1 lb mustard greens (stems removed, rinsed well and roughly chopped)
- 1 T olive oil
- 1 large onion (thinly sliced)
- 2 cloves garlic (minced)
- 1/8 t red pepper flakes
- 6 slices bacon (cooked and crumbled)
- 2 c low sodium chicken broth
- 1 1/2 c water
- 1 t salt
- 1 1/4 c polenta
- 3/4 c Stonyfield Organic Whole Milk Plain Yogurt
- 2 eggs
- 2 c shredded part-skim mozzarella
Calories: 400, Calories from Fat: 170, Total Fat: 19g, Saturated Fat: 8g, Cholesterol: 110mg, Sodium: 1120mg, Total Carbohydrate: 36g, Dietary Fiber: 5g, Sugars: 6g, Protein: 26g, Vitamin A: 180%, Vitamin C: 110%, Calcium: 45%, Iron: 25%
Heat oven to 350°. Coat an 8 x 8-inch baking dish with nonstick cooking spray.
Bring a large pot of salted water to a boil. Add greens to pot and cook for 7 minutes or until tender. Using a slotted spoon, place in a cold water bath, then drain well and squeeze out any excess water; chop finely and set aside.
Heat olive oil in a large skillet over medium heat. Add onion to skillet and cook, stirring occasionally, for 10 minutes or until softened. Stir in garlic and red pepper flakes and cook 1 minute. Stir in mustard greens and bacon; cook 2 minutes or until warmed through. Remove from heat and set aside.
Meanwhile, bring broth, water and salt to a boil over high heat. Reduce heat to low and add polenta in a steady stream. Whisk until well blended. Cook for 2 to 3 minutes or until thickened and smooth. Remove from heat.
Whisk together yogurt and eggs and stir in 1 cup polenta. Add this egg mixture back into the polenta in saucepan. Stir in onion mixture and 1 cup of the mozzarella.
Spread half of polenta mixture into prepared baking dish, then top with 1 cup mozzarella. Spread remaining polenta mixture over top and bake at 350°for 50 minutes or until lightly browned on top. Cool 10 minutes before serving.