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.
Ready In: 2 hrs
Prep: 20 mins
Cook: 1 hr 40 mins
Yields: 6 Servings
- 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
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.