Garlicky Greens with Microwave Polenta

Almost two weeks ago now, I woke up with a pain in my jaw.  It was strange, but over the course of the day it seemed to get better.  But it persisted, insistent on making getting up in the morning all the less pleasant.  After talking to my dad to get a long-distance (free) consultation, I made an appointment to get it confirmed–I had somehow pulled a jaw muscle.  What’s more it can take a long time to heal, given that (talking and eating sort of being basic human activities) it’s hard to rest your jaw properly the way you could a sprained wrist.  My dentist told me to cut up my food really small, to avoid foods requiring lots of chewing, and to generally focus on soft foods.  This all sounded familiar:  “So essentially I’m a baby starting solid food?”

Microwave Polenta with Garlicky Greens (3 of 6)

This admittedly isn’t the greatest of tragedies and I’ll take it over other ailments, but it is, I’m convinced, pretty ridiculous.  I’m also pretty sure I’ve isolated the cause–I know that I tend to clench my teeth at night, as apparently more and more of us are doing these days.  And my day job probably doesn’t help–while a slightly neurotic personality probably is a necessity for being an attorney, being an attorney is probably not all that salutary for an anxious personality.  Ah, the irony.

In any event, the immediate question is, what to eat?  An excuse for frequent trips to pinkberry is all well and good, but one cannot live on froyo alone.  Really, you can’t.  I’m sorry.  And I don’t think that’s what the dentist had in mind anyway.

Brainstorming something both pudding-like and savory, and having eaten my fill of hummus, I hit upon an obvious candidate, polenta.  Its bright sunshiny color is a perfect antidote to winter, its warmth as comforting as its happy hue.  And it’s dentist-approved.

Microwave Polenta with Garlicky Greens (4 of 6)

For a while now I’ve been wilting robust winter greens in a deep saute pan and tossing in a generous portion of diced garlic at the end.  The garlic retains its hot pungency since it’s only just barely cooked, and is the ideal complement to whatever mix of greenery you have:  it stands up to the bitterness of mustard or dandelion greens, and punches up more mild kale or chard.  And it’s great as a side, stirred into a soup, or for an impromptu bruschetta.  It’s also coaxes a few more days out of fresh produce that is perfectly edible but not so perky.

Marrying gentle, friendly polenta to peppery garlicky greens turns out to be a fantastic combination.  A sprinkling of cheese never hurts either.

And now I’ll come to that little matter about microwaving.  I’ll admit I’ve been  dubious about this method.  With all these cookbooks talking about slowly, meditatively, gently, constantly stirring polenta over a gentle flame (in your Tuscan kitchen, ideally), it seemed impossible that nuking it was going to produce anything worth eating–something both lumpy and rubbery, probably, and that’s if you were lucky.  But if no less than Harold McGee recommends it, who am I to brush it off?  And I’m oh so happy to report that it worked perfectly!  I even added a bit of half-and-half because I was feeling sorry for myself.  I may have a low bar, or maybe it’s just my ailing jaw, er, talking, but this is looking to be pretty revolutionary a discovery.

I’m still looking forward to graduating to solid foods, but at least there’s a silver lining to be found here somewhere.

Microwave Polenta with Garlicky Greens (5 of 6)

Garlicky Greens with Microwave Polenta

The garlicky greens recipe was inspired by 101 cookbooks.  I found instructions on how to make microwave polenta at the kitchn.

  • 2-3T olive oil
  • 2 dried hot peppers or 1/2t red pepper flakes (optional)
  • 2-3 bunches of any mix of sturdy, dark leafy greens (kale, chard, mustard greens, broccoli rabe, dandelion greens)
  • 3 cloves garlic, minced fine
  • 1 cup water
  • 1/4c polenta
  • pinch salt
  • milk, half-and-half, or cream if using (just enough to drizzle)
  • shredded strong cheese such as parmesan or asiago

Make the greens:  Heat the oil over medium heat in a deep sautee pan with a lid, with the hot pepper if using.  Wash and chop the greens, removing any large stems, then put in the pan with any water still clinging to them.   Put the lid on, then check after a few minutes and stir the greens down.  The bottom layer will have started to collapse.  Put the lid back on for a few more minutes, and check again.  When the leaves have wilted, turn off the heat, and stir in the garlic.

Make the polenta:  Pour 1 cup water into a ceramic bowl, then add the polenta and a pinch of salt.  Microwave on high for 2 1/2 minutes.  Remove and stir, and drizzle in milk or cream, if using.  Return to the microwave and cook an additional 2 1/2 minutes–or less, if your polenta is already quite thick at the halfway mark.  Remember that polenta will thicken somewhat as it stands.  And make sure to use an oven mitt when you take the polenta out of the microwave.  It will be very hot.

Pour the polenta into a serving bowl, and then sprinkle the shredded cheese on top.  Then mound your greens on top, and serve.

Microwave Polenta with Garlicky Greens (6 of 6)


20 thoughts on “Garlicky Greens with Microwave Polenta

  1. We need to found a club that only allows food bloggers with bizarre eating maladies.

    I’ve never made polenta in the microwave. Actually, I’m trying to recall if I’ve ever made it at all. The whole stirring at the stove constantly makes me worried that I’ll burn something. I love this idea — and it’s reflux friendly to boot! — and will most like be giving it a shot this weekend.

    • I’ve had it twice so far this week, and probably again tonight! And yes–I wish I had tried the microwave polenta sooner. I used bob’s red mill, by the way.

  2. I’ve never made polenta in the microwave, and one of the reasons I don’t make it more is because it spits and burns me when its on the stove. I’m excited to try it. When you get tired of polenta, I recommend risotto.

  3. I am making this TONIGHT. I want comfort food and will be cooking for one (T has the flu!) I have polenta, garlic, parmesan. And spinach, not kale. (Do you think I can do it with spinach?) JUST what I want – am sitting at my desk fixated on dinner (of course). Yay for you!

  4. And we may be making it tomorrow. Love the Plenty polenta and mushrooms ,. herbs, cheese… but need something new! We (well, I ) am addicted to kale …Sounds great!

  5. Made this tonight with just some steamed kale on top. I used plain old Quaker corn meal, the same kind we used this weekend when we made Indian pudding.

    I use this same method for my breakfast Cream of Wheat, but I much prefer the corn meal, so I might switch things up in the morning

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  8. Sara, this sounds great. I missed it the first time around and it hits the spot for a quick, interesting meal. Just one question: I assume from the short cooking time that you’re using INSTANT polenta, not the the ordinary kind. I checked out Harold McGee’s article and he doesn’t say which kind, but I can’t imagine regular polenta cooking that fast. Thanks. Ken

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