Spring Greens and Polenta Pie

Serving size:


    • 2 1⁄2 T
    • olive oil, divided use
    • 1 c
    • chopped leeks, scallions or spring onions
    • 2 clv
    • garlic, minced or 1 tbs minced green garlic
    • 10 c
    • mixed spring greens, such as spinach, mustard, dandelion, chard, kale, etc, well rinsed
    • 2 t
    • salt, divided use
    • 1 T
    • minced fresh chervil or 1 tsp dried tarragon
    • 1 T
    • chopped fresh parsley
    • 4 c
    • water
    • 1 c
    • cornmeal
    • freshly ground black pepper
    • 1⁄2 c
    • freshly grated parmesan or asiago cheese
30 minutes
Ready in
30 minutes


Celebrate those fresh, new spring greens with this recipe! It is equally good in any season.

Recipe adapted from The Genesis Farm Cookbook


Heat 2-tbs. olive oil in a large pot over medium heat. Add leeks or onions and saute for 5 minutes, or until softened. Stir in the garlic, cook until fragrant, then add the greens and 1-tsp. salt. Saute, stirring constantly until the greens begin to wilt. Reduce the heat, cover and simmer the greens until are tender, 7-10 minutes;add a tablespoon or two of water if needed to prevent sticking. Stir in the herbs; cook for another minute and turn off the heat. Bring the water and remaining 1-tsp. salt to a gentle boil in a heavy 2-qt. pot. Stirring constantly, add the cornmeal gradually by letting it trickle through your fingers in a slow, steady stream. Reduce the heat and simmer the polenta, stirring frequently until it is the consistency of thick porridge and begins to pull away from the side of the pan, 10-20 minutes, depending on the grind of cornmeal. Stir the greens into the polenta and immediately pour the mixture into a greased 10-inch pie plate. Allow to rest for about 10 minutes until pie firms up. Meanwhile preheat the broiler. Drizzle the remaining olive oil over the pie, season with pepper and sprinkle with the cheese. Broil until the top is golden brown, about three minutes.


Special Diets: