Creamy Polenta with Braised Greens, Black Eyed Peas, Poached Eggs and Chile Oil

Today’s recipe comes to us from Bobby Flay.  Read the full article and recipe here.

Photo Credit: bobbyflay.com

Polenta

• 3 cups water

• 1 cup whole milk

• 1 tsp kosher salt

• ¼ tsp freshly ground black pepper

• 1 cup polenta or yellow cornmeal

• ½ stick unsalted butter

• ½ cup grated Parmesan cheese

1. Bring the water, milk, salt and pepper to a boil in a medium saucepan. Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken.
2. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes, adding more water if needed. Stir in butter and Parmesan cheese.

Braised Greens

• 3 tbsp olive oil
• 1 large shallot, halved and thinly sliced
• 2 cloves garlic, thinly sliced
• 1¼ pounds mustard greens, ribs removed and chopped
• Water
• Salt and freshly ground black pepper
• 2 tbsp red wine vinegar

1. Heat the oil in a large, high-sided saute pan over high heat. Add the shallot and cook for 3 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes.
2. Add the greens, season with salt and pepper, and toss to coat in the mixture. Reduce the heat to medium, stir in ½ cup of water, and cook until wilted, about 5-10 minutes. Stir in the vinegar right before serving.

Black Eyed Peas

• 1 tbsp olive oil
• 1 clove garlic, thinly sliced
• 1 16-ounce can black eyed peas, drained and rinsed
• ¼ cup water
• Juice of ½ lemon
• Salt and freshly ground black pepper

1. Heat oil in a small sauté pan on medium heat. Add the garlic and cook for 1 minute until fragrant.
2. Add the beans and water and cook for 5 minutes or so, until beans are warmed through and garlic is completely soft. Add the lemon juice and cook for an additional minute or two for flavors to combine. Season with salt and pepper to taste.

Chile Oil

• ¼ cup Tutto Calabria Hot Long Chili Peppers, stem removed, finely chopped
• 1 cup extra-virgin olive oil
• ¼ tsp kosher salt

Combine the chopped chiles, oil and salt in a medium saute pan over low heat and cook for 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl. Cover and refrigerate any remaining oil.

To Serve

• 4 poached eggs
• Parsley or chives, chopped

Spoon the polenta into bowls. Top with greens, beans and a poached egg. Garnish with a spoonful of chile oil and a sprinkle of chopped chives or parsley.