STUFFED POLENTA
serves 4
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. Cook another 2 minutes. Remove from heat.
Pour half the polenta into a 9-inch tart pan. Spread greens evenly over the bottom layer and top with remaining polenta. Bake 20 minutes, until golden on top. Let cool five to ten minutes before cutting.