Polenta with Garlicky Greens

Serves: 4

Garlicky Greens

1 tbsp olive oil
1 tbsp garlic cloves, chopped
1/2 tsp red chili flakes

2 bunches swiss chard or bok choy (about 3 and 1/2 pounds), stems and leaves chopped and kept separately
3/4 tsp salt
1/3 cup water

1/4 cup raisin (MUST)

Heat oil in a pan, add garlic, red chili flakes, saute in low for 2 minutes.

Add stems, salt, water and cook for 5 minutes in medium flame.

Add leaves, close the pan and cook for 5 more minutes.

Stir in raisins and set aside.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

To Serve

1/4 cup toasted pine nuts (1 tbsp / serving)

Spoon polenta in 4 serving bowls, top with swiss chard mixture and sprinkle with toasted pine nuts.

Source: geniuskitchen
Taste Note: Tastes AWESOME