Beet Greens with Raisins and Nuts Over Soft Polenta, CSA Sharebox Week 3

Greens such as beet greens, spinach, chard, sorrel, kale and others are among the first and very abundant types of produce available in the spring, so I find them in my sharebox regularly. That means coming up with a variety of recipes for enjoying them.

Four servings

Ingredients
For the Polenta
1 Tbsp butter
4 cups water
1 cup cornmeal
1/3 cup hard or semi soft cheese such as a Wensleydale or a Farmhouse Jack
salt to taste

For the Greens
1/3 cup raisins or dried cranberries (soaked in hot water for 10 minutes to soften)
1 Tbsp olive oil
1/3 cup pine nuts (or other nuts, such as hazelnuts, chopped)
1 pound beet greens (washed and stems removed)
2 cloves garlic, crushed
salt and black pepper

To make the polenta, bring the water and butter to a boil and slowly add the cornmeal. Reduce the heat to low and stir and cook until the polenta is very thick and leaves the sides of the pan. Add the cheese, and check for seasoning.

To prepare the greens, fry the nuts until they begin to turn a golden color. Add the beet greens and garlic, turning quickly just until the greens wilt. Drain and add the raisins. Season with salt and pepper. Serve on top of the polenta.