Wednesday, June 8, 2011

Polenta and Greens

Lately my favorite grain of choice is polenta. It's cheap, easy to make, and super tasty in all its forms. I still have a variety of greens in the fridge leftover from my trip to the market last week to use. There's a fantastic restaurant in Kansas City called The Farmhouse. They probably make the best polenta ever known to man. While my guess is that it isn't completely vegan, it is as one of my favorite bloggers would call, "almost vegan." Most of the ingredients at said restaurant are local. The seared polenta cake is to die for, but even more so are the braised mushrooms, greens and carrots. While the polenta is delicious, the greens are what hit the spot for me. The are perfectly braised and caramelized to perfection. I have no idea what they do to make them taste that good, but there is an obvious balsamic reduction element that helps a lot. Tonight I steamed these (turnip, collard and beet) greens, and sauteed the onions and peppers on the side to brown them up a tad. I added the steamed greens to the pepper pan, and added a little balsamic. Pretty delicious if I do say so myself. I love polenta when it's fried in a decent amount of olive oil, but this girl wants to be cute for summer, so I sprayed the pan with olive oil spray to crisp up the polenta. Simple, filling and yummy meal full of nutrition.


LittleHouseofVeggies said...

Love the sound of the polenta and greens!!!Healthy girl!

Chef Amber Shea said...

I've never been to the Farmhouse! Sounds great, though, especially if they're sometimes-accidentally-almost-vegan ;)