Baked Polenta with Mustard Greens & Bacon

Rating: 
4
Average: 4 (5 votes)
Like it:

Here's a meal that has it all-creamy polenta, smoky bacon, fresh greens and gooey cheese. Double this recipe and freeze half of it so you can serve it up again when the weather turns cool.

400
Calories
19g
Fat
26g
Protein
6
Servings

Ingredients

1 lb mustard greens (stems removed, rinsed well and roughly chopped)
1 T olive oil
1 large onion (thinly sliced)
2 clv garlic (minced)
1/8 t red pepper flakes
6 sli bacon (cooked and crumbled)
2 c low sodium chicken broth
1 1/2 c water
1 t salt
1 1/4 c polenta
3/4 c Stonyfield Organic Whole Milk Plain Yogurt
2 eggs
2 c shredded part-skim mozzarella
Nutrition Information: 
Calories: 
400
Calories from Fat: 
170
Total Fat: 
19g
Saturated Fat: 
8g
Cholesterol: 
110mg
Sodium: 
1120mg
Total Carbohydrate: 
36g
Dietary Fiber: 
5g
Sugars: 
6g
Protein: 
26g
Vitamin A: 
180%
Vitamin C: 
110%
Calcium: 
45%
Iron: 
25%

Preparation:

Step 1

Heat oven to 350°. Coat an 8 x 8-inch baking dish with nonstick cooking spray.

Step 2

Bring a large pot of salted water to a boil. Add greens to pot and cook for 7 minutes or until tender. Using a slotted spoon, place in a cold water bath, then drain well and squeeze out any excess water; chop finely and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion to skillet and cook, stirring occasionally, for 10 minutes or until softened. Stir in garlic and red pepper flakes and cook 1 minute. Stir in mustard greens and bacon; cook 2 minutes or until warmed through. Remove from heat and set aside.

Step 4

Meanwhile, bring broth, water and salt to a boil over high heat. Reduce heat to low and add polenta in a steady stream. Whisk until well blended. Cook for 2 to 3 minutes or until thickened and smooth. Remove from heat.

Step 5

Whisk together yogurt and eggs and stir in 1 cup polenta. Add this egg mixture back into the polenta in saucepan. Stir in onion mixture and 1 cup of the mozzarella.

Step 6

Spread half of polenta mixture into prepared baking dish, then top with 1 cup mozzarella. Spread remaining polenta mixture over top and bake at 350°for 50 minutes or until lightly browned on top. Cool 10 minutes before serving.

Ingredients

1 lb mustard greens (stems removed, rinsed well and roughly chopped)
1 T olive oil
1 large onion (thinly sliced)
2 clv garlic (minced)
1/8 t red pepper flakes
6 sli bacon (cooked and crumbled)
2 c low sodium chicken broth
1 1/2 c water
1 t salt
1 1/4 c polenta
3/4 c Stonyfield Organic Whole Milk Plain Yogurt
2 eggs
2 c shredded part-skim mozzarella
Nutrition Information: 
Calories: 
400
Calories from Fat: 
170
Total Fat: 
19g
Saturated Fat: 
8g
Cholesterol: 
110mg
Sodium: 
1120mg
Total Carbohydrate: 
36g
Dietary Fiber: 
5g
Sugars: 
6g
Protein: 
26g
Vitamin A: 
180%
Vitamin C: 
110%
Calcium: 
45%
Iron: 
25%

Comments and Reviews

Comments

Recipe Review Rating: 
4
Average: 4 (1 vote)
Never thought this would make an appetizing or filling meal... but it was great and I am stuffed!! Probably would add a piece or 2 more bacon and would definitely finely chop the onion. My first try at polenta - Yum! :)

Recipe Review Rating: 
4
Average: 4 (1 vote)
Delicious and satisfying. A but more time-consuming than I like (and hubby complained of having to wash 3 pans), but it was worth it.

Recipe Review Rating: 
4
Average: 4 (1 vote)
This is a wonderful recipe! There is salt in the bacon, cheese and chicken stock so adding the teaspoon of salt was too much for us. Next time, I will leave it out or add just a little to taste before baking. It is very filling and it would be fine to get eight servings. I did all of the prep work in steps 2 and 3 in the early afternoon, then cleaned up the dishes. My family loved this!