Griddled Sweet Potato Polenta With Apple-smoked Bacon Greens
We're big fans of greens around here. They are abundant at the farmer's markets right now. Of course, cornbread is what most people serve with their greens, but I thought some polenta would work well and I wouldn't have to heat the oven for corn bread.
1 sweet potato, roasted al dente, cooled, peeled, and cut into 1" pieces
1 medium onion, caramelised in 1 tablespoon olive oil with a pinch of sugar
1 clove of garlic, minced
4 cups chicken stock
1 cup yellow corn meal
In a sauce pan, sweat the carlic in oil over low heat for 1 or 2 minutes, add the stock and bring it to the boil.
Whisk in the corn meal, whisking constantly to prevent lumps and bring it back to the boil.
Lower the heat and cook the polenta for 25 minutes to 1/2 hour, stirring often.
Fold in the onions and sweet potato, and pour into a 9" cake pan lined with parchment paper let chill and set up.
Unmold the polenta and cut it into wedges and griddle or grill them until they are browned and crispy.
For the greens:
1 bunch each of collards, turnip, and mustard greens, washed thoroughly. Cut out eh ribs and slice the greens.
2 rashers of apple smoked bacon cut in to 1" pieces and crisped in a skillet large enough to hole the greens.
1/2 cup onion slices, browned in the bacon drippings.
Add the greens to the bacon drippings and bacon, toss until the green begin to wilt, add 1 cup of chicken stock, season with salt, pepper and sugar to taste-greens can be bitter and a little sugar tames them. Simmer until the greens are tender, adding more stock if necessary-about 1/2 hour is all that is needed at this point.