An easy, tasty solution for an abundance of herbs and spring greens, this stuffed polenta makes a bright, satisfying lunch when paired with fresh fruit. The garlic and rich olive oil flavors work particularly well with spicy greens like arugula, but feel free to use anything you have on hand, including salad greens.
1 TBSP extra virgin olive oil
1 large clove garlic, minced
1 large handful greens, chopped
3 cups water
1/2 tsp salt
1 cup dry polenta (coarse corn meal)
1/4 cup nutritional yeast
2 TBSP fresh oregano
1 TBSP fresh thyme
Preheat oven to 375 degrees.
Heat the oil over medium heat in a skillet. Add the garlic and cook until fragrant and beginning to soften, a couple of minutes. Add the greens and cook until wilted and brilliant green. Remove from heat and set aside.
Heat the water and salt in a large sauce pan over medium-high heat. When the water begins to boil, add the polenta in a small, steady stream, whisking constantly. Reduce heat to low and cook, stirring, for 8 minutes. Add the nutritional yeast and fresh herbs and cook for an additional 2 minutes. Remove from heat.
Pour half the polenta into a 9-inch tart (or springform) pan. Spread the greens evenly over the bottom layer, and top with remaining polenta. Bake for 20 minutes, until golden on top. Let cool five to ten minutes before cutting.