Braised Greens with Polenta Cake

Polenta is creamy, delicious, easy to make, and perfect for catering to your gluten-free friends and family! Topped with delicious greens, this is a crowd pleasing weeknight dinner recipe that’s bursting with flavour.


Ingredients for Polenta:

190g quick-cook polenta

2 Tbs of olive oil

Salt and freshly ground black pepper

About 220 mls boiling water


Ingredients for braised greens:

6 garlic cloves chopped

1 fresh red chilli, finely chopped

4 Tbs olive oil

500g of wild chicory or other greens like: broccoli, sea kale, spinach and dandelion

50 mls of water



To make greens put garlic, chilli and half of the olive oil and heat gently in a medium pan. When garlic starts to colour, add greens and water. Put the lid on and allow it to cook until veggies are soft- 10 to 15 minutes.

Meanwhile, Place polenta in a bowl and add half of oil and season. Pour in the boiling water and stir to make a crumbly but pliable dough. Leave to cool a little, then divide into four pieces. Shape each into flat hamburger-like shapes. About 2.5 cm thick and 5 cm in diameter.

Pour the remaining olive oil in to a large frying pan and heat gently.

Add the cakes and cook about 5-6 minutes on each side, until a thick crust has formed and the edges are slightly burned.

Arrange the polenta and greens on plates, spooning a couple of the cooking juices from the greens over each plate.


Bon appetite 🙂


Recipe by Debora Galvin