Garlic Greens and White Beans over Creamy Polenta

• 1/2 whole Large White Onion
• 8 ounces, weight Baby Bella Mushrooms, Sliced
• 4 cloves Garlic, Minced
• 2 cups Chicken Stock
• 1/2 cups Polenta
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Crushed Red Pepper
• 1 can (15 Oz. Can) White Beans, Such As Cannelini, Great Northern Or Garbanzos
• 12 ounces, weight Greens, Such As Kale, Swiss Chard Or Mustard Greens
• 2 Tablespoons Butter
• 13 cups Parmesan Cheese
• 13 cups Asiago, Romano, Or Fontina Cheese

1. 1.
2. Slice onion and mushroom; mince garlic.
3. Place a pot with the chicken stock on high heat and bring to a boil.
4. Add in your polenta and whisk thoroughly.
5. Reduce heat to medium and let sit, stirring occasionally, for 5-6 minutes.
6. 2.
7. Preheat saute pan to medium.
8. Add in extra virgin olive oil, red pepper flakes, and garlic.
9. Cook until garlic just turns golden, about 2-3 minutes.
10. Add in mushrooms and onions, cook until soft- 5-7 minutes.
11. Add in the white beans (WITH the liquid), and your greens.
12. Stir until greens wilt, about 3 minutes.
13. 3.
14. Meanwhile, stir in butter and cheeses to the polenta.
15. Season with salt and pepper.
16. Serve braised greens and beans over polenta.
17. Top with more fresh grated asiago or parmesan.

white onion, bella mushrooms, garlic, chicken, polenta, olive oil, red pepper, white beans, butter, parmesan cheese, romano

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/garlic-greens-and-white-beans-over-creamy-polenta/ (may not work)