Christina's Polenta and Greens

multiple sources

olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)

Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.

Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.

Christina's Sour Cream Corn Bread

1/4 C. whole wheat flour
3/4 C. yellow cornmeal
3/4 C. unsifted white flour
3 TBSP. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 C. sour cream
1/4 C. milk
1 egg, beaten
2 TBSP vegetable oil

Preheat oven to 425 degree. Mix together flour, corn meal, sugar, baking powder, baking soda, and salt. Blend together sour cream, milk, egg, and vegetable oil. Stir wet ingredients into dry ingredients just enough to blend well. Pour into a greased 8" x 8" pan. Bake about 20 minutes or until done.