White Cheddar Polenta with Braised Greens, Mushrooms, and Pancetta

• 1/2 lb. fresh wild seasonal mushroom, cleaned and sliced in half
• 4 tbsp. olive oil
• 2 stems green garlic, thinly sliced (regular garlic will work if you cant get green garlic)
• 1/4 lb. pancetta (Italian cured bacon)
• bacon, sliced
• 4 cups water
• 1-7/8 tbsp. salt
• 1 cup polenta (coarse cornmeal)
• 3/4 cup grated white Cheddar cheese
• 1/4 cup butter
• 1 lb. braising greens, washed and torn into bite size pieces (Kale, collards, beet greens, chard, and turnip greens all work well either mixed together
• separately)
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmiggiano-Reggiano cheese

1. Bring water and salt to boil.
2. Slowly whisk in polenta and reduce heat Cook , stirring often, until polenta thickens about 25 minutes.
3. Stir in the grated Cheddar and the butter Cover and set aside.
4. Wash your greens and set aside in a colander.
5. Do not shake off any excess liquid In a large pan, heat the olive oil and saute the green garlic and pancetta until lightly browned.
6. Add the mushrooms and cook for 5-6 minutes.
7. Turn heat to high and add the greens Toss together until slightly wilted Turn heat to down to low, cover, and braise for 5-6 minutes.
8. Serve the greens over the polenta, garnished with ground pepper and olive oil.

mushroom, olive oil, green garlic, pancetta, bacon, water, salt, polenta, grated white cheddar cheese, butter, braising greens, salt, freshly grated parmiggianoreggiano cheese

Taken from www.foodgeeks.com/recipes/21761 (may not work)