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Mushroom, Tomato & Greens Polenta

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I’ve made polenta in the past and it didn’t turn out exactly how I wanted it to…This time I followed the directions precisely on the bag of corn meal and I finally got it right.


  • 1 cup corn meal
  • 2 Tbsp butter
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 can garbanzo beans, rinsed
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 package sliced portabella mushrooms
  • 2 cups collard greens
  • sprinkle parmesan cheese


  1. Place 1 cup of water and salt into large sauce pan. Mix in corn meal. Add 2 cups boiling water.
  2. Stir constantly on medium heat for 15 minutes or until thickened. Add butter and stir when ready to serve.
  3. In large saute pan, heat oil on medium heat.
  4. Add garlic, greens, sun-dried tomatoes, mushrooms and a few Tbsp water (enough to fill bottom of pan). Allow greens to wilt and mushrooms to brown.
  5. Add garbanzo beans to mix and heat for 1 more minute.
  6. Serve greens mixture over polenta, sprinkle cheese on top and ENJOY!!





About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. I have never made my own polenta, so when I saw the image I thought it was grits. What a wonderful change!


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