Reprinted with permission from The Book of Greens* by Jenn Louis, Copyright © 2017. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Blanching the greens, shocking them in ice water, and keeping them cold in the refrigerator is essential here. Also, the stock needs to be cold. Otherwise, the polenta will turn an unpleasant army green. I enjoy this for breakfast with an egg and bacon, but it is also really nice with braised or roasted meats or with mushrooms, rosemary, and prosciutto.
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