Friday night I wanted comfort food, but it took a little effort to convince myself to actually make this comfort food. I decided to try a new polenta method, baking, since I had to turn the oven on to roast the beets (if I thought I could have gotten wilted greens via the oven I would have done that too). Unfortunately the beets took more time than I thought so we just ate wilted garlicy greens and polenta topped with gorgonzola – but when you got a bite with all three things it was oh so good. I was a little leery of the baked polenta, but it turned out just fine, if a little on the thinner than I’m used to. It was nice to just let the leftovers cool in the pan and stick that in the fridge. I used a bit of the leftover polenta in a breakfast scramble and it slide out of the pan nice and easy.
Polenta with gorgonzola and Garlicy Swiss Chard
baked polenta recipe from Everyday Food (and in the Great Food Fast cookbook) topped with diced gorgonzola
Garlicy Swiss Chard chronicled repeatedly here, but this provides good directions (ignoring the onions this time around)